Strawberry-Mint Quinoa Salad with Lemon Vinaigrette featuring Veggie BOU


This dish yields 8, ½-cup servings



1 cup quinoa

1 Vegetable BOU cube

¼ cup sliced radish (about 1 small radish)

¾ cup sliced strawberries (about 3 strawberries)

1 tablespoon chopped mint (about 12 leaves)

¼ cup slivered almonds

2 tablespoons feta cheese, crumbled


2 teaspoons lemon juice

2 teaspoons olive oil

1 teaspoon maple syrup

Pinch of salt

Pinch of black 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 the quinoa with a fork until dressing is evenly distributed.

4. Gently fold in the strawberries, radishes, mint, almonds and feta into the quinoa.

5. Serve and enjoy!