This fruity quinoa salad is crazy good. Lighter than light yet you can’t stop eating it once you start!

I’m planning on bringing it as a side to a bbq this summer (but I’ll probably double the quantity), and it will make a beautiful lunch salad for 2 at home.

It was quick and easy to make and I’ve added a couple of tips to help you create it even faster so you can spend more time relaxing and enjoying this guilt-free treat!

Blueberry Mango Quinoa Salad – Meal Simple, The Camp Shane Cookbook (available on Amazon)

Ingredients:

1/2 cup quinoa, 1 cup water

1 mango (cubed), 1/2 cup blueberries, 1 med. cucumber (cubed), 1/4 cup dried cranberries

Dressing: 2 tsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp agave nectar, 10 basil leaves chopped finely (use clean scissors), salt and pepper

Directions:

Boil water in a pan, then add quinoa. Turn heat down to medium and cover. Let simmer 10-12 minutes or until quinoa is cooked. Remove from heat and cool to room temperature.

While quinoa is cooking, prepare other ingredients. Combine fruits and cucumber in a medium bowl. Whisk together all dressing ingredients except basil (or shake them up in a clean jar or Grolsch beer bottle).

When the quinoa has cooled, combine basil and dressing and mix half into the quinoa. Combine quinoa with fruits and cucumber mixture and serve immediately with remaining dressing.