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Red, White, and Blue Quinoa Salad

Happy Fourth of July! If you're hosting or bringing something to a picnic, cookout, or backyard bash this holiday weekend, think beyond the basics. Not only can you make something healthier than the usual fare, guests will appreciate the variety.

Angela Liddon of Oh She Glows developed the following patriotic mix of strawberries, blueberries, and cherries, along with a good dose of protein and fiber from quinoa and almonds that will put all other fruit salads to shame.

"I wanted to create a fruit salad with more staying power, one that was high in protein and healthy fat," Liddon says. "The fluffy quinoa soaks up the fruity flavor from the berries and the dressing, making a party in your mouth."

Vegan and gluten-free, this salad makes a great side dish and filling breakfast, or it could be served as a main course for two. 

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Quinoa Almond Berry Salad

Serves: 4

3/4 cup dry quinoa
2 1/2 to 3 cups (1 pint) strawberries, sliced
1 1/2 to 2 cups (16 ounces) fresh blueberries
1 cup cherries, pitted and sliced
2 tablespoons pure maple syrup (or other liquid sweetener)
1 teaspoon balsamic vinegar
1 tablespoon fresh lime juice
1 pinch kosher salt
1/2 cup almonds, chopped

1. Cook quinoa according to package directions. Place fruit in a large bowl.
2. Mix maple syrup, balsamic vinegar, lime juice, and salt in a small jar and adjust to taste if necessary.
3. Fluff cooked quinoa with a fork and add to fruit. Stir to combine. Pour on dressing, add almonds, and mix well. Serve immediately or chill in refrigerator until serving time.

Nutrition score per serving: 322 calories, 8g fat (1g saturated), 58g carbs, 9g protein, 9g fiber, 80mg calcium, 65mg sodium, 27g sugars


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