Berry Quinoa Salad
The blackberries are plentiful right now; they are weeds and are everywhere here in WA. We have been picking, eating and freezing them. They are just so good. One way I’ve been using them is in this berry quinoa salad. This salad also makes a great breakfast option.
You can mix the berries you use in this salad or just load it with one kind, it’s totally up to you. I make a sweet dressing using a citrus white balsamic vinegar, or a little plain balsamic with either orange or lemon zest and juice.
Berries really pack a punch when it comes to phytonutrients and polyphenols, which help cellular repair and immune function. Lemon zest has high vitamin C levels and is a good source of antioxidants. So, adding in this ingredient will not only bump up the flavor and brightness of the dish, but you get the benefit of the nutritional components.
Give this berry quinoa salad a try.
Berry Mint Quinoa Salad
Ingredients
- 1 cup quinoa rinse well
- 1/4 cup onion diced
- 1/4 cup fresh mint minced
- 2 cups berries your choice, one kind or mixed
- 1/4 cup olive oil
- 3 Tbsp orange or lemon juice
- 1 tsp orange or lemon zest more to taste
- 2-3 Tbsp white balsamic vinegar
- 1/1 tsp salt and pepper or to taste
- 2 cups arugula or mixed greens optional
Instructions
- Rinse quinoa in a sieve or bowl and fine strainer. Bring 2 cups of water to a boil and add the rinsed quinoa. Turn heat down and simmer covered for 10 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork and let cool 15 minutes. Quinoa can also be cooked ahead or use leftovers.
- While the quinoa cooks, chop the mint, onion and wash the berries. If using strawberries, slice or quarter them.
- When the quinoa has cooled, combine the quinoa with the mint, berries and onion. In a small bowl, whisk together the oil, vinegar, juice, zest, salt and pepper. Pour over quinoa and toss.
- Serve as is or over arugula or mixed greens. Enoy!