Quinoa Salad Recipe

QUINOA SALAD RECIPE 

This quinoa salad direction has almonds, cacao nibs and a bush dressing. It's an sluttish, gluten freeborn and vegan nutrition that's crowded with superfoods for exclusive 360 calories!

My appreciation buds were rank opened to these tender lowercase gems when I told ya near those superfood salads that I had been ingestion for repast and party all period longest. One of the salads was the rattling variety combination that you see happen' here: blueberries, quinoa, almonds and CACAO NIBS. It was the eldest salad that I proved. And the parting salad that I require to eat before I DIE.

Ingredients

• 2/3 Cup Water
• 1/3 Cup Quinoa
• For the vinaigrette:
• 1/2 Cup Fresh blueberries
• 1 Tbsp Raw Apple cider vinegar
• 1 Tbsp Fresh lemon juice
• 2 tsp Agave
• 1/2 tsp Lemon zest packed
• 1/4 tsp Salt

Pinch of pepper

• 1 Tbsp Extra-Virgin Olive oil
• For the salad:
• 6 Cups Spring mix salad blend
• 2/3 Cup Fresh blueberries
• 1/4 Cup Toasted almonds roughly chopped *
• 2 Tbsp Cacao nibs

Instructions

1. Bring the water to a boil in a medium pot. Stir in the quinoa, reduce the heat to low and cover. Cook until the quinoa is fluffy and has absorbed the water, about 20-25 minutes.
2. While the quinoa cooks, combine the blueberries, apple cider vinegar, lemon juice, agave, lemon zest, salt and pepper in a SMALL food processor (mine is 3 cups) and blend until smooth, scraping down the sides as necessary.
3. With the food processor running, stream in the olive oil and blend until combined and the dressing thickens. You should have about 1/2 cup of dressing. Pour into a small bowl to stand while you make the salad.
4. In a large bowl, combine the spring mix, remaining blueberries, almonds, cocoa nibs, tossing to combine. Pour in the blueberry vinaigrette** and toss until the spinach is evenly coated. Finally, add in the cooked quinoa and toss until the quinoa is evenly dispersed and coated in the dressing.
5. DEVOUR immediately!

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