Description
Enjoy the fresh flavors of summer with this delightful Berry Pecan Quinoa Salad drizzled with a Homemade Berry Vinaigrette. It’s vibrant, nutritious, and bursting with a variety of textures and tastes.
Ingredients
Scale
For the Salad:
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 cup fresh strawberries (sliced)
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup pecan halves (toasted)
- 1/4 cup crumbled feta cheese (optional)
- 2 cups baby spinach or mixed greens
For the Berry Vinaigrette:
- 1/2 cup fresh strawberries (hulled and chopped)
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy. Remove from heat and let cool.
- Make the Vinaigrette: Blend strawberries, lemon juice, balsamic vinegar, and honey until smooth. Slowly drizzle in olive oil while blending. Season with salt and pepper.
- Assemble the Salad: In a large bowl, combine quinoa, berries, pecans, and greens. Drizzle with vinaigrette, toss gently, and top with feta if desired. Serve fresh.
Notes
- For extra crunch, use candied pecans.
- Best enjoyed fresh, refrigerate for up to 2 days.
- Add grilled chicken for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 10g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
