|Loaded with nutrient-rich plants, this salad is a feast for the eyes as well as the tastebuds! Full of quality protein, antioxidants, phytonutrients, and healthy fats this makes a complete meal or a delicious side. Naturally gluten-free and vegan (when using maple syrup), this is a dish everyone can eat and is perfect for your next potluck or picnic! Enjoy!|
Quinoa, Spinach & Blueberry Salad
A nutrient-rich, colorful and delicious combination that is great as a complete meal or a side for your next potluck or cookout!
Servings: 6 servings
- 1/2 Cup Extra-virgin olive oil
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Raw honey or maple syrup
- 1 Clove Garlic worked into a paste
- 1/2 Teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
- 2 Cups Sliced baby spinach
- 1 Cup Finely sliced red cabbage
- 2 Cups Cooked quinoa
- 1 Cup Blueberries
- 1 Cup Finely sliced Brussels Sprouts about 4 ounces
- 1/2 Cup Fresh sprouts
- For dressing: In a medium bowl or jar with a lid, combine olive oil, apple cider vinegar, maple syrup or honey, garlic, Dijon, ½ teaspoon salt and a few grinds of pepper. Whisk or shake vigorously until well combined and slightly thickened.
- For salad: Combine spinach, red cabbage, quinoa, blueberries and brussels sprouts in large bowl. Toss with dressing to coat (may not use all dressing). Serve immediately topped with fresh sprouts, if desired.
To prepare quinoa: Combine ¾ cup uncooked, rinsed quinoa and 1 ¼ cup water in saucepan, and bring to a boil. Cover and allow to cook about 12 minutes or until all liquid is absorbed. Remove pan from heat and let sit about 10 minutes. Remove lid, fluff with a fork and then transfer quinoa to a baking sheet, spreading in an even layer. Allow to cool to room temperature and then use in salad or transfer to an air-tight container and store up to 7 days.