Meal Of The Week
Updated: Apr 5, 2022
This is one of my favorite spring salads. The berry, spinach, and quinoa salad is packed with fresh strawberries, blueberries, and blackberries all tossed with a lip smacking citrus dressing!
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: Serves 4
1 cup dried quinoa, rinsed
1 3/4 cup water
5 oz. baby spinach (about 5 cups)
1 cup blueberries
1 cup strawberries, sliced
1 cup blackberries
1/3 cup slivered almonds
sliced avocado, optional
For the citrus dressing:
1/3 cup orange juice
2 teaspoons Dijon
2 teaspoons apple cider vinegar
2 teaspoons pure maple syrup
salt and pepper, to taste
In a small pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
Remove lid and let rest for 10 minutes, fluff with a fork. In a small bowl, combine the dressing ingredients and mix well.
In a small bowl, whisk together the ingredients for the citrus dressing. Set aside until ready to serve.
In a large bowl add the spinach, quinoa, blueberries, strawberries and slivered almonds. Pour dressing over top and toss well to coat.
Serve at room temperature or chilled in individual bowls with optional sliced avocado and a little extra slivered almonds on top. Serves 3 – 4 people.
Leftovers can be kept in the refrigerator for up to 5 days in a covered container.
Note: Feel free to use part lemon juice and part orange juice for the dressing.
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