Peruvian Onions

WTF Do I Do With
DelFrescoPure® YES!Berries® ?!


1 package YES!Berries® Strawberries, hull removed, cut into bite-sized pieces

2 Mini Crunchers Cucumbers®, cut into disks

4 Sweetreats Mini Peppers®, seeds removed, finely diced

¼ cup red onion, finely diced

5–6 leaves fresh basil, chiffonade

1 cup quinoa (regular or mixed)

1 cube vegetable stock

2 cups mixed greens

⅓ cup sliced almonds



1 tbsp olive oil

1 tbsp fresh-squeezed orange juice

1 tbsp fresh-squeezed lemon juice

1 tsp liquid honey

Salt and pepper, to taste


Prep Time: 10 min

Cook Time: 10 min

Servings: 2

1 Place sliced almonds in a small skillet and spread across the surface. Place over medium heat for a few minutes, stirring occasionally until almonds are toasted golden. Remove from heat and set aside to cool.

2 In a small bowl, whisk together olive oil, orange juice, lemon juice, and honey.

3 Cook quinoa with stock cube to add flavor. Alternatively, use ready-made stock in place of water.

4 Assemble salad in a large serving bowl. Combine cooked quinoa and mixed greens, then top with all other ingredients. Add dressing and enjoy!

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