Description
This Detox Berry Quinoa Spinach Salad is the perfect gluten free & vegetarian dish for the summer; packed with loads of antioxidants, fiber, calcium, and protein!
Ingredients
Scale
Dressing:
- 1/4 cup of shallots, diced
- 1 teaspoon of olive oil
- 1 teaspoon of dry basil
- 1 tablespoon of honey
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- salt & pepper
Salad Ingredients:
- 10 oz. of baby spinach
- 4 oz. of crumbled goat cheese
- pint of blackberries
- pint of strawberries, hulled and quartered
- 1 cup of raw pecans
- 1 cup of cooked quinoa
Instructions
- Heat a small saute pan over medium high heat. Add olive oil and diced shallots.
- Saute for 4-5 minutes until translucent. Set aside.
- In a small bowl add dry basil, honey, red wine vinegar, salt & pepper. Whisk together.
- Add in the sautéed shallots and slowing pour in olive oil while whisking.
- Evenly distribute baby spinach, strawberries, blackberries, cooked quinoa, pecans, and crumbled goat cheese between 4-5 plates.
- Drizzle the sweet shallot vinaigrette over each salad and serve! 🙂
Nutrition
- Serving Size: 1 salad
- Calories: 416
- Sugar: 11 g
- Sodium: 145 mg
- Fat: 33 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 6 mg
