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 Herbs de Provence Infused Olive Oil, Bianco Balsamic Vinegar, and honey.

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 or Bianco White Balsamic

1/4 cup honey 

1/4 cup Herbs De Provence Infused 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.