Quinoa-Berry Salad

3 from 5 ratings

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.

Servings

servings

Ingredients

1 cup uncooked quinoa
1 pint blackberries, preferably organic
1 pint raspberries, preferably organic
1 teaspoon dried basil
2 cup mixed greens
2 scallions, chopped finely
2 tablespoon 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 tablespoon lemon zest, plus more for serving
2 tablespoon 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.