Serves 6
1 cup uncooked tricolor quinoa
2 cups water
1/4 tsp salt
Bring water to a boil in medium saucepan; add quinoa and salt. Cover and reduce heat. Simmer for approximately 15
minutes or until liquid is absorbed. Remove from heat and let rest 5 minutes. Fluff with a fork and cool to room temperature before adding to salad. Note: This makes 2 1/2 to 3 cups but you only need 1 1/2 for recipe
Vinaigrette:
2 Tbsp Extra Virgin Olive Oil – mild intensity (or try a citrus oil for a little zing…Blood Orange, Lemon or Lime)
1/4 cup passion fruit balsamic
pinch of sea salt
freshly ground black pepper to taste
Place balsamic into a small bowl, add sea salt and black pepper. Whisk olive oil into the balsamic to emulsify.
Salad:
5 oz baby spinach – chopped or torn
2 cups strawberries – hulled and chopped
1 cup of blueberries or a red pear – chopped
Cooked quinoa (1 1/2 cups)
2-3 oz feta or blue cheese
To add crunch to salad – 1-2 Tbsp. sunflower seeds
In a large bowl, combine all ingredients. Right before serving, add vinaigrette and toss.
