• 1 cup quinoa, rinsed and drained
  • 1  cup water or stock, for cooking the quinoa
  • ½ teaspoon salt


  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 2 tablespoons Agriberry Vinegar, blackberry or raspberry (may substitute red wine vinegar)
  • 1 teaspoon honey
  • Salt and pepper to taste
  • Crushed red pepper flakes to taste if desired

Additional Ingredients

  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint (optional)
  • ¼ cup chopped green onions (both white and green parts)
  • 1 cup chopped fresh strawberries
  • 1 15 oz can chickpeas, rinsed and drained
  • ½ cup crumbled feta cheese
  1. Cook quinoa in water and salt over medium low heat for 15-20 minutes until tender and liquid is absorbed, set aside to cool.
  2. Mix dressing ingredients together and season to taste, set aside.
  3. Place remaining ingredients in large bowl, add quinoa and dressing. Mix to combine.
  4. Can be served right away or even better for the next few days as leftovers, too.