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Quinoa raspberry spring salad

You’ll need:

2 cups mixed greens

1 cup red cabbage chopped

1 cup kale

2 garlic cloves minced

1/2 cup red quinoa

1/2 cup white quinoa

2 tbsp lemon juice

1 lemon

1 English cucumber diced (1/2 cup)

1 cup fresh raspberries

1/3 cup almond slivers

1/3 cup feta cheese crumbled

For dressing: 1/3 cup red wine vinegar, 1/2 cup extra vinegar olive oil, 3 tbsp honey, 1/2 tsp salt (put into mason jar and shake shake shake!?)

For quinoa add 2 cups water, 2 tbsp lemon juice and 1 tsp salt, to a pot and bring to a boil. Once boiling add in quinoa 1/2 cup red, 1/2 cup white, and cover. Reduce heat so it simmers for 10-12 minutes until all liquid has been absorbed. Put into a bowl and cool. Squeeze 1/2 fresh lemon over top and mix.

To make charred kale place minced garlic and 1 tbsp olive oil in sauté pan and sauté on high, add in 1 cup kale and cover. Leave on heat for 30-45 seconds and remove pan from heat but leave covered another minute so kale wilts. You want a nice chat but not burnt! Remove place into bowl and cool.

To assemble fist place mixed greens, then red cabbage, kale then quinoa. Give a toss, then add raspberries, almonds and feta cheese. When ready to stir pour dressing over top and toss lightly. Enjoy!!! ?? it’s so good!! Feeds 8-10 (or one pregnant lady) ????

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