Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing

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Ingredients

For the Salad

• 3/4 cups quinoa
• 1 1/2 cups water
• 2 cups arugula
• 1 cup strawberries, stemmed and cut in half
• 1 cup blueberries
• 1 cup mango, peeled and chopped
• 1/2 cup walnuts
• 1 tablespoon fresh mint, chopped

For the Dressing

• 2 tablespoons Sutter Buttes Meyer Lemon Extra-Virgin Olive Oil
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons chia seeds (optional)
• 1 teaspoon Sutter Buttes Raw Wildflower Honey
• 1/8 teaspoon Sutter Buttes Pink Himalayan Salt
• 1/8 teaspoon pepper

Directions

1. Cook the quinoa. Combine the Quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer.
2. Simmer, covered, for about 15 minutes, or until all of the water is absorbed.
3. Remove the saucepan from the heat and let stand for 5 minutes. Then remove the lid, fluff and set aside to cool.
4. Make the dressing. In a small bowl whisk together all of the ingredients. Set aside.
5. Once the quinoa is cooled, make your salad.
6. Combine all of the ingredients in a large bowl.
7. Pour the dressing over the salad and toss gently until well coated.

This salad will keep for up to 1 day in the refrigerator.