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.
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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.