Berry & Quinoa Salad
Yield 4 Servings
A great salad for those days when you're craving something both healthy and sweet!
1/2 cup Quinoa (dry, uncooked)
1 cup Strawberries (chopped)
1 cup Blueberries (chopped)
1 tbsp Mint Leaves (chopped, optional)
3 tbsps Balsamic Vinegar
1 1/2 tbsps Maple Syrup
1 1/2 tsps Dijon Mustard
1 head Romaine Hearts
- Cook the quinoa according to the package directions. When the quinoa is cooked, let it cool.
- Meanwhile, in a mixing bowl combine the strawberries, blueberries and mint, if using.
- In a jar with a lid, add the balsamic vinegar, maple syrup and dijon mustard and shake until well combined.
- To assemble the salad, divide the lettuce between bowls and top with the quinoa and then the berries. Drizzle with the balsamic dressing. Enjoy!
Refrigerate in an airtight container for up to two days. Assemble the salad just before serving.
Add extra virgin olive oil to the dressing or top the salad with avocado or hemp seeds.
Add chickpeas, lentils or cooked chicken breast.
Add chopped cucumber or bell pepper.
Use basil or parsley instead.
Use baby spinach or other lettuce instead.
Cook the quinoa ahead of time and refrigerate in an airtight container for up to five days. A 1/2 cup uncooked quinoa yields approximately 2 cups of cooked quinoa.