Detoxifying Salad

Sweet Berry Quinoa

1 cup uncooked quinoa
1 pint blackberries
1 pint raspberries
2 Tbsp finely chopped fresh basil
2 cups mixed greens
1 scallion, finely chopped
2 Tbsp balsamic vinegar
1 tsp stevia powder
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1 Tbsp extra virgin olive oil
2 Tbsp fresh lemon zest
2 Tbsp Barlean’s ground flax seeds

1. COOK quinoa according to package directions. Remove from heat and set aside to cool for 20 minutes.

2. COMBINE cooked quinoa, blackberries, raspberries, basil, mixed greens and scallions; gently toss to combine in a large bowl. Place in the refrigerator to chill for 25 minutes.

3. In a separate bowl, WHISK remaining ingredients.

4. REMOVE quinoa salad from the fridge; gently toss with balsamic dressing. Serve chilled with additional lemon zest.

Source: Amie Valpone,