Patriotic Berry & Herb Quinoa Salad with Lemon-Poppy Seed Dressing
Servings
6
servingsPrep time
20
minutesCooking time
15
minutesCalorieskcal
Total time
35
minutesThis vibrant salad is a light and refreshing side, bursting with summery flavors and a hint of fresh herbs.
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup fresh blueberries
1 cup fresh strawberries, hulled and sliced
1/2 cup raspberries
1/4 cup chopped fresh mint
2 tablespoons chopped fresh basil
1/4 cup crumbled feta cheese (optional, for non-vegan)
1/4 cup chopped toasted pecans or almonds (optional)
- For the Lemon-Poppy Seed Dressing:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon maple syrup or honey
1 teaspoon Simply Organic Poppy Seeds
1/2 teaspoon Simply Organic Garlic Powder
1/4 teaspoon Simply Organic Fine Grind Black Pepper
Pinch of sea salt
Directions
- Cook Quinoa: Combine rinsed quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let cool completely.
- Prepare Dressing: In a small bowl, whisk together all dressing ingredients until well combined.
- Assemble Salad: In a large bowl, gently combine the cooled quinoa, blueberries, sliced strawberries, raspberries, fresh mint, fresh basil, and optional feta and nuts.
- Dress and Serve: Pour the lemon-poppy seed dressing over the salad and gently toss to coat. Serve immediately or chill for up to 2 hours for flavors to meld.
