1/2 cup quinoa
1 cup water
1/2 cup fresh blueberries
1/2 cup diced strawberries
1/4 cup dried cranberries (optional)
1/2 cup cucumbers
3 carrots shaved
3-6 fresh mint leaves chopped finely (optional)
1/2 cup cubed jicama (optional)
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl.
Whisk together all the dressing ingredients, except the chopped basil. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and vegetables together along with the rest of the dressing. Enjoy!