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Strawberry, blueberry, spinach & quinoa summer salad

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SKILL LEVEL :
Easy and quick

Berry nutritious

Isn't it nice when something tastes great and is also packed full of great nutrition? This summer salad has it all: strawberries, blueberries, dates, spinach, micro arugula, mint, basil, quinoa and walnuts. Chopped roast chicken provides protein, and a bit of crumbled feta and a balsamic vinegar dressing brings it all together.

Quick, easy and perfect for a summer day

This salad is quick and easy to make. Go easy on yourself and purchase a roast chicken, or use my Beer can chicken recipe to roast a great chicken with about 5 minutes of preparation. Read my post on quinoa for tips on how to wash and prepare quinoa. See my basil post on how to chiffonade basil. 

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Easily adaptable for special diets

Gluten-free, you can easily adapt this recipe to accomodate other dietary restrictions. Delete the chicken for vegetarians and the feta for those following a paleo diet or are sensitive to dairy.

Strawberry, blueberry, spinach & quinoa summer salad
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Prep time: 
Cook time: 
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Serves: 6 servings
 
This summer salad is a refreshing one-dish meal packed full of great nutrients and flavorful combinations. Even better, it is quick and easy to make and easily adapts to accommodate various diet restrictions.
Ingredients
  • 4.5 T olive oil, divided
  • ¼ onion, chopped
  • ½ cup quinoa, washed
  • 1 cup chicken or vegetable broth
  • ½ small shallot, minced
  • 1 T balsamic vinegar
  • Maldon salt to taste
  • Fresh ground pepper to taste
  • 5 ounces baby spinach
  • 1.5 ounces micro arugula
  • 2 - 3 cups, chopped roast chicken (optional)
  • ½ pound strawberries, hulled, and sliced
  • 4.5 ounces blueberries
  • 10 medjool dates, pitted and sliced lengthwise into quarters
  • 20 large mint leaves, chopped
  • 10 large basil leaves, chiffonade
  • 3 ounces feta, crumbled
  • ¾ cup walnuts, chopped
Instructions
  1. Heat 1 T olive oil in a sauce pan over medium heat. Add onion and sauté, stirring for about 5 minutes until onions are soft. Add quinoa and broth, stir to mix. Bring to a boil and cover. Reduce heat and cook for 15 minutes. Remove from heat, fluff with a fork an allow to cool.
  2. Make salad dressing by putting minced shallots in a small bowl. Add balsamic vinegar. Slowly whisk in olive oil to create an emulsion. Season with salt an pepper. Set aside.
  3. In large mixing bowl put spinach, micro arugula, roast chicken, cooled quinoa, strawberries, blueberries, dates, mint, basil, feta and walnuts. Toss with the dressing. Transfer to a serving platter or bowl.

 

THIS SERVES WELL WITH

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