Red White Blue Quinoa Berry Salad Recipes
RED, WHITE & BLUE QUINOA BERRY SALAD
Quinoa gets the sweet treatment in this refreshing summer salad with strawberries, blueberries, and red currants (though you can easily sub raspberries or blackberries in for the currants).
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 8
Steps:
- Make the dressing. In a small bowl, whisk together the lime zest, lime juice, honey, and peppermint. Set aside.
- Place the quinoa, blueberries, strawberries, and red currants in a large bowl. Pour the dressing over the top and toss gently. Serve.
- Keep refrigerated in an airtight container for up to two days, but I think it's better when served right after assembling.
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- To a small bowl or a blender, add oil, vinegar, orange and lime juice, honey, and mustard. Whisk or blend until combined. Pour over quinoa and vegetables and use a spoon or salad tongs to toss,
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- First, make the dressing. In a small bowl or jar, whisk together the orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil. Set aside.
- In a large bowl, combine cooked quinoa, strawberries, raspberries, blackberries, blueberries, almonds, mint, and basil. Gently stir. Drizzle citrus honey dressing over the salad and gently stir again. Serve.
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- In a pot, bring the salted water to a boil over high heat. Then, reduce the heat so that the water reaches a rolling simmer. Pour the quinoa into the salted, simmering water. Cover and simmer until the water is absorbed and the quinoa is fluffy, about 12-15 minutes.
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