Blueberry Quinoa salad

3 c. Cooked quinoa, cooled
2 c. fresh berries (blueberries, raspberries, strawberries, etc.)
1/2 c. chopped nuts (pecans or almonds)
1/4 c. shredded coconut
1 T. chia or poppy seeds

Sauce:
4 Tbs. pure maple syrup, raw honey, or raw organic agave
2 tsp. balsamic vinegar
2 Tbs. fresh lime juice (or lemon)
salt to taste

1. Make the sauce in a little bowl and set aside.

2. Place remaining ingredients in a big bowl.

3. Combine sauce with remaining ingredients in large bowl and chill until ready to eat. 

* from modernpioneerwoman.com

Blueberry Muffins (gluten free)

These are some yummy gluten free muffins that are easy.

• ½ c milk (or coconut milk or almond milk, etc.)
• 1 T raw apple cider vinegar
• ¾ c brown rice flour
• ¾ c oat flour (or other gluten free flours: quinoa, buckwheat, etc)
• ½ c almond flour
• 1tsp. baking powder
• 1tsp. baking soda
• ¾ tsp. salt
• ½ c unsweetened applesauce
• 1 egg
• 1 tsp. vanilla
• ⅓ c raw honey
• ⅓ c pure maple syrup
• ¼ c coconut oil, softened
• 1 c frozen blueberries
• Zest of 1 lemon (or 1tsp lemon juice)

1. In a small bowl add the milk and apple cider vinegar. Set aside.
2. Mix the dry ingredients in one bowl. 
3. Mix wet ingredients in another bowl.
4. Mix the wet and dry together until incorporated.
5. Add the blueberries.
6. Pour into greased muffin tins and bake 18-20 minutes at 350.

*Original recipe from Tammie Duggar