Directions

1. Place quinoa and 4 cups of water together into a sauce pan over high heat. Once the quinoa reaches a boil, stir and place a lid on top of the pan. Allow to cook until the
   quinoa is tender, and the water is absorbed about 12 minutes.
   
2. Drain and rinse the cooked quinoa under cold running water until cool. Reserve for salad shaker.
   
3. Add 1/4 cup each quinoa, blueberries, strawberries and mango in serving cup. Pour vinaigrette over the salad. Garnish with mint and serve.