Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette
Prep Time 10minutes
White Balsamic Basil Vinaigrette:
2tbspwhite balsamic vinegar
2tspfresh basilchopped finely
Sea salt and freshly cracked pepperto taste
½cupprepared quinoacooled to room temperature
3cupsof baby spinach
1cupof mixed greens
Handful of strawberrieshalved
Handful of blackberries
Combine 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, per instructions. Set aside to cool to room temperature.
Place the baby spinach and mixed greens into a large salad bowl. Add the blackberries, strawberries, feta cheese, cooled quinoa, and toasted pecans to the top. Season with sea salt and freshly cracked pepper then drizzle with the white balsamic basil vinaigrette, to taste. Toss to coat evenly. Serve immediately. Enjoy.