Breakfast Raspberry Quinoa Salad

This is a beautiful, delicious, and energizing breakfast. It comes together in a snap, and gets the family out the door happy to greet the day.

Serves: 4Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 cup red or white quinoa, rinsed well
  • 2 cups water
  • 1⁄2 tsp. salt
  • 2 cups chopped raspberries
  • 2 Tbsp. chopped fresh mint
  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice, divided


  • Place quinoa in a medium saucepan. Add water and salt, and bring to a boil over medium-high heat. Cover and reduce heat to a simmer. Cook for 20 minutes or until tender. Drain any remaining liquid and let the quinoa rest in the saucepan for 15 minutes. Fluff with a fork.
  • Mix the raspberries, mint, olive oil, and lemon juice together in a small bowl. Stir into the quinoa. Serve immediately.