Ingredients
- 2 cups cooked quinoa
- 1 mango, peeled and diced
- 1 cup strawberries, quartered
- ½ cup blueberries
- 2 tablespoons pine nuts
- Chopped mint leaves, for garnish
- For The Lemon Vinaigrette
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- Zest of 1 lemon
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon sugar