Quinoa & Green Salad with Blueberries and Strawberries
A vegan, gluten-free recipe perfect for the summer months! Add blueberries, sliced strawberries and herbs to the quinoa for a summer snack.
Ingredients
For The Quinoa…
- 2 cups Quinoa, rinsed
- 3 cups filtered water
- 1 pinch sea salt
For the Salad…
- 1/2 cup olive oil extra virgin
- 2 cups fresh strawberries, sliced
- 6 cups baby salad greens
- Handful of chopped herbs like cilantro, dill, parsley & mint
For the Dressing…
- 1/2 cup olive oil extra virgin
- 1-2 limes
- 1 pinch salt
- Fresh cracked pepper
Instructions
- When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well tocoat, fluffing with a fork to separate the grains
- Add fresh squeezed lime juice andtoss again.
- Season with cracked pepper to taste. Taste test, and add more olive oilor lime if needed.
- Add blueberries, sliced strawberries and herbs to the quinoa andtoss lightly.
- Distribute baby greens on 6 plates. Divide the quinoa berry mix on topof the 6 plates of greens.
Notes
- Vegan, gluten-free
- Use organic ingredients when possible
- Patriotic red, white and blue – 4th of July BBQ take-a-long
- Inspired by recipe at www.glutenfreegoddess.blogspot.com
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