Berry Arugula Salad

1. Cook the quinoa by placing it in a saucepan with water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer. Simmer gently for 15 minutes.

2. While the quinoa is cooking, peel and slice the onion. Cut the raspberries and blackberries in half.

3. Chop off the straggly ends of the green beans. Cut them on the bias (diagonally) into 2 to 3 inch long pieces.

4. Cook the green beans by placing them in a pan with water and a little salt and place over medium heat.

5. Cook the beans for 4 minutes until they turn bright green. Once cooked, drain the beans and blanch them in ice-cold water. Dry off with a kitchen towel and set aside.

6. In separate bowls, evenly divide the arugula and top with the cooked quinoa, berries, onion, almonds, and green beans.

7. Drizzle with the balsamic dressing and serve immediately.