Appetizer & SnackDifficultyIntermediateLunch & DInnerProductSoups & SaladsSpring & EasterSummer Fun

Quinoa Salad With Strawberry, Raspberry And Plum Vinaigrette

Quinoa Salad With Strawberry, Raspberry And Plum Vinaigrette

Packed with flavour and filled healthy ingredients enjoy this quinoa salad as a make ahead lunch option.
Temps de préparation 10 minutes
Temps de cuisson 15 minutes
Temps total 25 minutes
Niveau de difficulté Intermediate
Portions 6

Ingrédients
  

VINAIGRETTE:

  • 1/3 cup (75 mL) E.D.SMITH TRIPLE FRUITS® Strawberry Raspberry & Plum Fruit Spread
  • 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

SALAD:

  • 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)

Préparation
 

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

Trucs

  1. Use any of your favourite E.D.SMITH TRIPLE FRUITS® Fruit Spreads in the vinaigrette.
  2. Substitute chopped dried mango or raisins for dried apricots if desired.
Type de recette Soups & Salads
Saisons et occasions Spring & Easter - Summer Fun