Strawberry, blueberry, spinach & quinoa summer salad
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 4.5 T olive oil, divided
- 1/4 onion, chopped
- 1/2 cup quinoa, washed
- 1 cup chicken or vegetable broth
- 1/2 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)
- 1/2 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
- 3/4 cup walnuts, chopped
Instructions
- 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.
- 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.
- 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.