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Gluten Free
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Nut Free
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Vegetarian
How to make a Quinoa and Fruit Salad with Balsamic Vinaigrette
If you haven’t noticed, I have been very close with quinoa lately. During hot summer days cooking is not something I like to do. I have my kids home, so summer days I try to spend as much time with them as I can. Also, quinoa is an ingredient my kids love, and it’s easy to prepare.
I usually don’t add a dressing to a quinoa salad. That’s what makes this recipe so special! This vinaigrette works especially well with the quinoa and fruit! Finally, don’t forget the cheese. Goat cheese has a naturally earthy flavor. When combined with fruit, it shines in a new way on your taste buds. Go ahead, take a bite!
I will always appreciate how my kids love quinoa. This recipe is another plus because of the sweet fruit which just adds another reason for kids to simply devour this recipe. Its satisfies your sweet tooth and also benefits your digestive system and provide an amazing source of fiber. But besides berries, goat cheese is also good for you! It’s a low-fat option for cheese lovers. It’s low in sodium and has a good amount of protein.
There is no reason not to enjoy this healthy salad. Happy salad making!
What do I need to make this recipe?
Quinoa gives your body protein and fiber, helping to build tissues and support your digestive system.
Asparagus has vitamins C and A, as well as folate.
Strawberries fill you up with vitamin C, supporting healthy tissues.
Blueberries contain a lot of antioxidants and protect against DNA damage.
Goat cheese fills you with protein and calcium, maintaining bone health.
Along with those ingredients, you’ll need water and salt.
How to make this Quinoa and Fruit Salad with Balsamic Vinaigrette
How to make a Quinoa and Fruit Salad with Balsamic Vinaigrette
Equipment
- Sauce pan
- blender
- salad bowl
Ingredients
- ½ cup quinoa
- 1 cup water
- 1 pinch salt
- 12 stalks asparagus, chopped
- ½ cup strawberries, chopped
- ½ cup blueberries
- 4 oz raw goat cheese
Instructions
- Cook quinoa by adding 1 cup of water and 1/2 cup quinoa to a saucepan. Bring to a boil. Cover, reduce heat to low, add a pinch of salt, and simmer until water is gone. Fluff quinoa with a fork.
- Chop 1/2 pound strawberries, 12 asparagus and 4 oz raw goat cheese; add to quinoa. Also add 1/2 cup blueberries.
- Vinaigrette: In a blender (magic bullet) blend together 1 garlic clove, 1/8 cup balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon extra-virgin olive oil, 1 teaspoon raw honey and a pinch of salt. Drizzle on salad.