Quinoa mixed with mango, assorted berries, honey-glazed nuts, and vanilla sauce creates a satisfying fruit salad. This dish is versatile enough to be enjoyed as a lunch, a snack, or even a dessert.

Number of servings - 8

 Ingredients

• 4 dl quinoa
• 8 dl water
• 2 pcs mango
• 400 g strawberries
• 250 g raspberries
• 250 g blueberries
• 1 pc fresh basil

HONEY AND CITRUS DRESSING

• 8 tbsp Sunniva® Original Orange Juice
• 2 tbsp lemon juice
• 4 tbsp liquid honey

HONEY ROASTED HAZELNUTS

• 300 g hazelnuts
• 2 tbsp honey
• 4 tbsp sugar

For servings

2 packages Piano® Vanilla Sauce or Piano® Vanilla Sauce WITHOUT added sugar

How to prepare it

1. Thoroughly wash the quinoa in a strainer under running water. Place it in a pot with water, cover, and bring to a boil. Allow it to simmer for about 10 minutes, then remove from heat and let it sit covered for an additional 10 minutes. Fluff with a fork, let it release steam, and then cool.
2. You can substitute quinoa with barley, bulgur, or couscous for a hearty fruit salad base.
3. In a hot skillet, roast the hazelnuts with honey and sugar until they are evenly coated and caramelized. Spread them out on parchment paper to cool, then roughly chop them.
4. Peel the mango and dice it, cutting the flesh away from the skin. Also, use the flesh around the pit. Hull the strawberries and quarter or halve them. Combine the mango and strawberries with the quinoa, raspberries, and blueberries.
5. Whisk together the orange juice, lemon juice, and honey, and gently mix it into the fruit salad.
6. Garnish with the chopped hazelnuts and basil leaves, either whole or roughly chopped. Serve the salad with a side of vanilla sauce.

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