This article brought to you by Goodwin’s Market
Article by Victoria Heerschap
This recipe for quinoa salad makes for a cool and refreshing lunch on a hot summer day. The sweetness of the berries along with the mint really makes this dish invigorating. Crushing the mint leaves with your fingers as you tear them releases the oils, giving your dish an extra pop of fragrance and flavor.
Quinoa Berry Salad Recipe
Ingredients:
For the Salad:
2 cups quinoa – cooked
1 ½ cups strawberries – sliced
3/4 cup blueberries
2 tbsp. pine nuts
1 tsp. mint leaves – torn
For the Vinaigrette:
1/4 cup extra virgin olive oil
3 tbsp. apple cider vinegar
2 tbsp. lemon zest
2 tbsp. lemon juice
1 tbsp. granulated sugar
Directions:
For the Vinaigrette:
Combine the olive oil, apple cider vinegar, lemon zest, lemon juice, and the sugar in a mixing bowl and whisk to combine. Set aside.
For the Salad:
Cook the quinoa according to directions. Cool completely before proceeding.
In a large mixing bowl, combine the cooked quinoa, strawberries, blueberries and pine nuts. Drizzle with the lemon vinaigrette, stirring gently to coat the salad evenly. Garnish with the torn mint leaves. Keep chilled if you’re not planning on serving immediately.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.