Check out this simple and delicious 4th of July bbq dish. It’s red, white, and blue with a hint of sweetness!
1 cup quinoa
2 cups water
1 cup blueberries
1 cup strawberries, sliced
Juice of 1 lime
1 tbsp honey
Add 2 cups of water to one cup of quinoa in a sauce pan over high heat. Bring the mixture to a rapid boil, then reduce heat to a simmer and cover. Cook until the quinoa has absorbed all of the water and is tender, about 15 minutes. Remove from heat, place in a serving bowl and let cool in the fridge.
While your quinoa is cooking you can make the dressing by squeezing the juice of 1 lime and combining it with a tablespoon of honey. Mix well.
Take the chilled quinoa out of the fridge. Add the sliced strawberries and blueberries to the bowl. Drizzle the honey lime dressing over the bowl and gently toss to combine.
Enjoy your beautiful and healthy quinoa salad!
I suggest rinsing your quinoa for this recipe, unless the package says the quinoa is pre-rinsed. This will remove the bitter flavor from the quinoa. Feel free to add whatever fruit you like! Blackberries, raspberries, even cherries can work well in this recipe. And if you want to add a little more white to the recipe you can fold in yogurt or whipped cream. I like making my own whipped cream by using a hand mixer and some whipping cream. Pour 1 cup heavy cream in a large bowl and add 2 tablespoons of sugar. Place the hand mixer on a high speed. Mix the whipping cream and sugar until it increases in volume and forms stiff peaks. That’s all there is too it! Adding the whipped cream will increase the sugar and the fat so stick to a smaller portion of this recipe.
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Make your salad tonight with this super easy and ultra-delicious recipe by Chef Plum of The Bite. Dreamingreengirl.com feat. FREE cooking videos, organic and gluten-free recipes, FREE full length documentaries,… ∞