3/4 cup dry quinoa
2 1/2 to 3 cups (1 pint) strawberries, sliced
1 1/2 to 2 cups (16 ounces) fresh blueberries
1 cup cherries, pitted and sliced
1 teaspoon balsamic vinegar
1 tablespoon fresh lime juice
1 pinch kosher salt
1/2 cup almonds, chopped
1. Cook quinoa according to package directions. Place fruit in a large bowl.
2. Mix balsamic vinegar, lime juice, and salt in a small jar and adjust to taste if necessary.
3. Fluff cooked quinoa with a fork and add to fruit. Stir to combine. Pour on dressing, add almonds, and mix well. Serve immediately or chill in refrigerator until serving time.