Serves 6

Ingredients

DRESSING

1 tsp honey
1 tsp grated ginger
Juice of 2 limes
¼ cup olive oil
generous pinch sea salt

SALAD

1 cup quinoa
2 peaches, small diced
2 plums, small diced
2 kiwis, small diced
1 cup blueberries
Generous handful of basil or mint, thinly sliced
¼ cup coconut flakes, toasted (optional)
¼ cup slivered almonds, toasted (optional)
(option to serve over arugula if you want some greens)

Instructions

1. Combine dressing ingredients and whisk in olive oil to emulsify.
2. Rinse quinoa until water runs clear. In a medium saucepan, toast quinoa until it becomes a bit drier and releases a nutty aroma, stirring frequently. Add 2 cups of water and generous pinch of sea salt and bring to a boil. Cover and reduce heat to a simmer for 15–20 minutes. 
3. Once quinoa is cooked, remove from the pan and spread out on a piece of parchment paper to cool. This step creates a nice fluffy texture for the salad.
4. Add cooled quinoa to a large bowl and top with cut up fruit. Toss with dressing and finish with basil.
5. Top with optional add-ins — best added at time of serving to keep them crunchy.