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Triple Berry Quinoa and Spring Green Salad

This is a great side salad, but also perfect for a light summer dinner.
By Taylor Kadlec

Triple Berry Quinoa and Spring Green Salad

I added grilled chicken on the top of mine for dinner, but the salad didn’t need it. It was almost like protein overload, and with the quinoa, cheese, and fruit it was plenty filling and satisfying. It would be a great side salad, but also perfect for a light summer dinner.

Triple Berry Quinoa and Spring Green Salad
 
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This is a great side salad, but also perfect for a light summer dinner.
Author:
Recipe Type: Side
Serves: 2
Ingredients
for the salad:
  • 5 ounce bag spring greens mix
  • ½ cup raspberries
  • ½ cup blueberries
  • ¾ cup strawberries, sliced
  • ¼ cup thinly sliced red onion
  • 1½ cups cooked quinoa (about ½ cup of dry quinoa, cooked)
  • goat chese, for topping
for the champagne vinaigrette
  • ¼ cup champagne vinegar (white wine vinegar would work too)
  • 1 shallot, finely diced
  • 1 clove garlic, minced
  • juice of ½ a lemon
  • 1 tsp Dijon mustard
  • 2 tbsp honey
  • ½ cup olive oil
Instructions
To make the vinaigrette:
  1. Combine all ingredients in food processor or blender and pulse to combine.
To make the salad:
  1. Combine all salad ingredients in large bowl, then drizzle with about half of the dressing.
  2. Toss to combine, then add more according to how “dressed” you like your salad.
  3. Top with crumbled goat cheese and serve.
  4. Enjoy!
Taylor Kadlec

Taylor Kadlec

Taylor Kadlec is a lover of all things food including baking, cooking, and of course, eating. She is a self-taught baker and cook, and she shares her kitchen adventures on her blog Greens & Chocolate, where healthy cooking meets sinful indulgence.

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Originally Published: May 20, 2013

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