INGREDIENTS

1 Cup Quinoa (or Couscous) - I used Red Quinoa for higher protein & fiber content

2 Cups Vegetable Broth

3/4 Cup Organic Raspberries

Handful Fresh Chopped Basil

1 Zucchini thinly Sliced

1/3 Cup Pine Nuts, Toasted

Cook Quinoa according to package directions or boil 2 Cups/Parts Vegetable Broth to 1 Cup/Part Quinoa. Set aside until completely cool, then refrigerate 1 hour to chill.

Combine remaining ingredients and add to top of chilled quinoa. Drizzle with Dressing and Enjoy!

For Dressing, Mix EVOO (Extra Virgin Olive Oil), Balsamic Vinegar and Fresh Lemon Juice and Drizzle Over Salad.

Serves 4-6 depending on serving size.

 This delicious salad can be served as a side salad or in a larger portion as a main entrée salad. Health Benefits provide an excellent source of protein and healthy carbs from the Raspberries and Zucchini, as well as antioxidants, vitamins and minerals. May also double the recipe for leftovers or for a larger group.