Red, White & Blue Quinoa Fruit Salad with Vanilla Honey Vinaigrette

For the sweet quinoa fruit salad:
In a medium pan,over high heat, add uncooked quinoa, water, and milk, and bring to a rolling boil. Lower heat and let simmer for about 12-15 minutes, or until water is evaporated. Add the brown sugar and allow to cool to room temperature before adding the berries.

Meanwhile, make the dressing and get the almonds going.

When the quinoa has cooled, add the strawberries, blueberries, white peaches and the vinaigrette. Toss to combine. Cover and refrigerate for at least 2 hours before enjoying. When ready to eat, top with candied almonds and enjoy for a sweet BBQ side-dish or a healthier dessert.

For the dressing:
Combine all of the ingredients and mix well (an immersion blender works best). If desired, add more honey, for a sweeter taste.

For the candied almonds:
Preheat oven to 250ºF. In a small bowl, combine sugar, cinnamon, flaxseed, and sea salt; set aside. In larger bowl, whisk together the egg white, vanilla extract and water, and beat until frothy (but not stiff). Stir in almonds and mix to coat them, entirely.

Sprinkle the sugar mixture over the almond mixture and mix until evenly coated.

In a single layer, spread coated almonds onto a parchment-lined baking sheet and place in the oven. Bake for 1 hour, stirring them around every 15 minutes.

If they are a little on the sticky side when they cool, separate each almond and transfer onto a clean parchment-lined baking sheet and put in the oven at 300ºF for another 10-12 minutes. They should be crunchy, not sticky. When they are ready, sprinkle about 1/2-3/4 cup over the top of the quinoa salad, while packing the rest in an airtight jar for up to 2 weeks.

(Recipe for candied almonds slightly adapted from My Baking Addiction.)