By Dane Feldman
Photo by Dane Feldman.
I first started eating quinoa in savory dishes, but a while back, I came across a variety of sweeter quinoa dishes on Pinterest. Since then, I’ve been using it in both savory and sweet recipes. What’s so special about quinoa (aside from its versatility for breakfast, lunch, or dinner) is that it’s quite high in protein. In a breakfast dish like this one, you’ll get good clean protein from the quinoa as well as natural sugar from the fruit and honey, so you’ll feel fuller and energized longer.
What you’ll need for the dressing:
Juice from 1 lime
1 tsp honey
1 tbsp canola oil
What you’ll need for the salad:
1/2 cup quinoa
1 mandarin orange or clementine
1/4 cup blueberries
4 large chopped strawberries
Cook the quinoa in a small pot. While the quinoa is cooking, combine the lime juice, honey, and canola oil in a bottle. Shake well and taste. You may want to add a bit of water to thin it out, but that’s a personal preference.
Put the fruit in a small container and pour the dressing over it. Shake and refrigerate. Let the fruit sit in the dressing for at least 2 hours. Shake or mix the fruit and dressing every couple of hours to be sure that all the fruit can marinade.
Refrigerate the quinoa in a small container as well.
When you’re ready to eat the fruit salad, mix all the ingredients together in a bowl. Add feta and almonds to taste.