This easy Summer Quinoa Salad features stone fruit, berries, and fresh peppers coated in vibrant lemon-mint dressing.
Substitute pre-cooked quinoa if desired. ¼ cup dry quinoa yields ¾ cup cooked quinoa.
Store leftovers in an airtight container and refrigerate for up to 5 days. Add avocado just before serving to prevent browning.
This recipe originally appeared on GratefulGrazer.com.