Ingredients:
- 1 protein pack from Betsy’s Pantry: shrimp, chicken, or flank steak
- 1 cup cooked quinoa (1/2 cup uncooked)
- 1 cup fresh blueberries
- 1/2 cup slivered almonds
- 8 ounces fresh strawberries, hulled and diced
- Citrus Dressing:
- 1/4 cup olive oil
- 2 tablespoons rice vinegar
- 3 tablespoons orange juice
- 3 tablespoons lime juice
- 2 teaspoons dijon mustard
- 1 tablespoon honey
Directions:
Cook quinoa according to package direction and transfer to a large mixing bowl. Add slivered almonds, blueberries and diced strawberries; set bowl aside. To a small bowl or a blender, add oil, vinegar, orange and lime juice, honey, and mustard. Blend or whisk until well combined. Pour over quinoa mixture and toss. For best results, cover bowl with plastic wrap and chill for least 30 minutes before serving. For additional flavor, top with fresh mint leaves. Serves 4.
Nutritional Information
Calories: 239 Protein: 3g Carb: 25g
