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.
Ingredients
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)
Directions
- 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).
Tips
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Use any of your favourite E.D.SMITH TRIPLE FRUITS® Fruit Spreads in the vinaigrette.
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Substitute chopped dried mango or raisins for dried apricots if desired.
