Strawberry Mint Quinoa Salad

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BOU
1 cup quinoa
1 BOU Vegetable Bouillon Cube
1/4 cup sliced radish (1 small radish)
3/4 cup sliced strawberries (3-4)
1 tbsp chopped mint (12 leaves)
1/4 cup sliced almonds
2 tbsp crumbled feta cheese
For the vinegarette:
2 tsp lemon juice
2 tsp olive oil
1 tsp maple syrup
Pinch of salt and pepper
1. In a small pot, combine the quinoa and BOU with 1 ¼ cups water. Bring to a boil, then reduce heat to a simmer. Stir gently. Cover and cook for 15 minutes. Remove from heat and steam for 10 minutes. Transfer to a large bowl and fluff with a fork, then let cool completely.
2. In small container with a lid, combine all dressing ingredients. Close the container and shake well.
3. Pour dressing into quinoa bowl while fluffing quinoa with a fork until dressing is evenly distributed.
4. Gently fold in strawberries, radishes, mint, almonds and feta into the quinoa.
5. Serve and enjoy!