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Quinoa-Berry Salad Recipe

Nutrition

Cal/Serving: 289
Daily Value: 14%
Servings: 4

Balanced, High-Fiber
Fat8g13%
Saturated1g5%
Carbs48g16%
Fiber14g55%
Sugars9g0%
Protein9g18%
Sodium314mg13%
Calcium90mg9%
Magnesium135mg34%
Potassium546mg16%
Iron4mg21%
Zinc2mg15%
Vitamin A265IU5%
Vitamin C41mg68%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg11%
Niacin (B3)2mg9%
Vitamin B60mg15%
Folic Acid (B9)122µg30%
Vitamin E3mg16%
Vitamin K44µg55%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Quinoa-Berry Salad
Amie Valpone

There’s nothing quite like a bowl of quinoa and greens. And a few fresh raspberries and blackberries, too. So pretty and so easy to make. Just a few ingredients from my garden and a quick trip to the market for fresh berries. And voilà.

See all recipes for salad.

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INGREDIENTS

  • 1 cup uncooked quinoa
  • 1 pint blackberries, preferably organic
  • 1 pint raspberries, preferably organic
  • 1 teaspoon dried basil
  • 2 cups mixed greens
  • 2 scallions, chopped finely
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon stevia powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon zest, plus more for serving
  • 2 tablespoons ground flaxseeds

DIRECTIONS

Cook the quinoa according to the package directions. Remove from the heat and set aside to cool for 20 minutes. In a large bowl, combine the cooked quinoa, blackberries, raspberries, basil, mixed greens, and scallions. Gently toss to combine. Place in the refrigerator for 25 minutes.

Meanwhile, in a separate bowl, whisk together the remaining ingredients. Remove the quinoa salad from the refrigerator and drizzle with the balsamic dressing. Serve chilled with additional lemon zest.

Recipe Details

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Servings: 4
Total time: 30 minutes
Cuisine: American
Special Designations: Vegan, Vegetarian, Gluten-free, Healthy