Quinoa Salad with Strawberry, Raspberry and Plum Vinaigrette

Ingredients:

3 cups (750 mL) quinoa, cooked and cooled
1 cup (250 mL) halved cherry tomatoes
1 cup (250 mL) chopped cucumbers
1/3 cup (75 mL) chopped toasted almonds
1/4 cup (60 mL) chopped dried apricots
4 cups (1 L) baby spinach leaves
1/3 cup (75 mL) finely crumbled feta cheese (optional)

Vinaigrette:

1/3 cup (75 mL) E.D.SMITH® TRIPLE FRUITS STRAWBERRY RASPBERRY RED PLUM
3 tbsp (45 mL) apple cider vinegar
1 tbsp (15 mL) finely chopped fresh chives
1 clove garlic, minced
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/4 cup (60 mL) extra-virgin olive oil

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Preparation:

  1. Vinaigrette: Whisk together fruit spread, vinegar, chives, garlic, mustard, salt and pepper until combined; whisk in oil.
  2. In large bowl, combine quinoa, tomatoes, cucumbers, almonds and apricots. Toss with Vinaigrette; add spinach. Toss salad and top with feta (if using).

Tips:

  1. Use any of your favourite E.D.SMITH® TRIPLE FRUITS in the vinaigrette.
  2. Substitute chopped dried mango or raisins for dried apricots if desired.