May 26

Quinoa, Spinach & Blueberry Salad

Recipes, Uncategorized

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Loaded with nutrient-rich plants, this salad is a feast for the eyes as well as the taste buds! Full of quality protein, antioxidants, phyto-nutrients, 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!
Prep Time15 mins
Cook Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: Gluten-Free, Plant-Strong, Vegetarian
Servings: 6 servings
Author: Mrs. Dornberg

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO and operator of Mrs. Dornberg’s Culinary Experience in Highland, IN. She is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

Gluten Free, healthy cooking, Open Content, Plant-Strong


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