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!