Spring brings bright colors and even brighter flavors. This delicious fruit salad packs a lot of bright flavor, along with a lot of nutrition. Several superfoods make an appearance here: quinoa, freekeh and blueberries. It's high in fiber, proteins and carbohydrates for energy, and low in saturated fat.

Makes 6 servings; vinaigrette recipe makes three cups.

Ingredients

Salad
1 cup freekeh 
1/2 cup red quinoa 
3 cups fresh blueberries 
1 1/2 cups fresh pineapple, diced
3 cups mandarin orange, canned, drained
6 tablespoons chopped pecans
3/4 cup cinnamon cider vinaigrette

Cinnamon Cider Vinaigrette Recipe
1 cup cider vinegar 
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1/4 cup fresh ginger root, grated
1 cup olive oil 
1 cup orange
2 tablespoons dark brown sugar

Preparation

For the Salad

1. Bring 1-1/2 cup water to a boil. Stir in freekeh, reduce heat and simmer covered for 20 minutes. Remove from heat and let sit for 10 minutes. Fluff and chill.
2. Place quinoa in a pot with 1 cup water and bring to a boil; lower heat to simmer and cook until tender and outer ring is visible, about 15-20 minutes. Drain and chill.
3. Once chilled, toss grains with remaining ingredients.

For the Vinaigrette

1. Whisk all ingredients together.

Nutrition Information: Serving Size 2 cups, Calories 400.3, Total Fat 15.1 g, Saturated Fat 1.7 g, Carbohydrates 62.8 g, Protein 8.1 g, Dietary Fiber 9.9 g, Sodium 104.2 mg 

Recipe courtesy of Morrison Healthcare