Summer Quinoa Salad with Raspberry Balsamic Vinaigrette
Ingredients
Raspberry balsamic vinaigrette
- 1 cup raspberries (I used frozen which I then defrosted slightly in the microwave & then measured)
- 1 lemon, juiced
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Quinoa salad
- 1 cup of cooked quinoa
- Half a cucumber, finely sliced
- 1/4 cup of pomegranate seeds
- 1 small avocado, finely sliced
- 5-6 fresh strawberries, finely sliced
- 1/4 cup of pumpkin seeds or sunflower seeds
- 5-6 large kale stems, finely chopped or use spinach & spring mix if you aren’t a fan of kale
Preparation
Cook quinoa according to package directions
Prepare your dressing: combine all ingredients in a blender and blend until smooth! If you want it a bit more of a vinaigrette & less thick then add more olive oil
Prepare your produce: wash & slice all produce
Prepare salad: mix your greens with your dressing, add quinoa, veggies, seeds, avocado, and fruit!
Top with extra dressing if desired!!
