Quinoa, Fruit & Yogurt Salad

This brunch salad is stunning and simple, featuring fresh mixed berries, mandarin oranges, kiwi, fluffy quinoa, and Greek yogurt, all dressed with a flavorful combination of Arbequina Extra Virgin Olive Oil, Sicilian Lemon White Balsamic Vinegar, and honey. The sweet and fruity notes of Arbequina EVOO pair perfectly with the fresh fruit, and its low bitterness and pungency further enhance the flavors. The Sicilian Lemon Infused White Balsamic Vinegar provides a well-balanced blend of tart lemons and sweet white vinegar, making it a perfect match for this recipe.

Ingredients: 

1 cup quinoa, cooked according to the instructions on the package 

1 cup fresh strawberries, halved, whole, or chopped 

1/2 cup blueberries 

3/4 cup blackberries

3/4 cup raspberries 

1 cup mandarin orange segments 

2 kiwis, peeled and sliced 

4 cups plain or vanilla Greek yogurt 

1/4 cup Sicilian Lemon White Balsamic 

1/4 cup honey 

1/4 cup Arbequina Extra Virgin Olive Oil 

Mint sprigs for garnish 

Instructions 

Divide cooked quinoa, berries, orange segments, kiwi slices, and yogurt between bowls. Drizzle with balsamic, honey, and olive oil. Garnish with mint sprigs before serving.