Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette
Servings 4
Equipment
- Small Saucepan
Ingredients
White Balsamic Basil Vinaigrette:
- 3 tbsp vegetable oil
- 1 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 2 tsp fresh basil chopped finely
- 1 tsp sugar
- Sea salt and freshly cracked pepper to taste
Salad:
- ½ cup prepared quinoa cooled to room temperature
- 3 cups of baby spinach
- 1 cup of mixed greens
- Handful of strawberries halved
- Handful of blackberries
- 2 tbsp toasted pecans
- 1-2 tbsp feta
Instructions
- Make the vinaigrette by combining the vegetable oil, olive oil, white balsamic vinegar, basil, sugar, sea salt, and freshly cracked pepper, to taste, together in a container. Whisk until well combined; set aside to allow flavors to mingle.
- Cook quinoa in a small saucepan, per instructions; set aside to cool to room temperature.
- Prepare the salad by placing the baby spinach and mixed greens into a large bowl.
- Add the blackberries, strawberries, feta cheese, cooled quinoa, and toasted pecans to the top; season with sea salt and freshly cracked pepper, to taste.
- Drizzle with some of the well-whisked white balsamic basil vinaigrette, to taste. Toss to coat evenly.
- Serve immediately. Enjoy.