Friday, July 18, 2014
Blueberry Quinoa Salad with Balsamic Vinaigrette
The orginal recipe from Imperial Sugar used strawberries. I bought a few pints of blueberries and I subbed them for the strawberries. Boston Lettuce was subbed for the spinach. I didn't add the avocado or the pecans but added some grape tomatoes and jalapeno goat cheese.
I always buy red quinoa. Trader Joe carries it and I bring a few bags back to NY since we don't have a local Trader Joe's.
6 cups baby spinach ( used Boston Lettuce)
2 cup strawberries, halved ( used Blueberries)
1 avocado, halved, seeded, peeled and diced ( didn't have)
1/2 cup cooked quinoa ( cooked in chicken broth)
1/4 cup pecan halves ( used almonds)
1/4 cup crumbled goat cheese ( used Jalapeno Goat cheese)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, pressed
2 teaspoons or more, to taste Imperial Sugar Extra Fine Granulated Sugar
Place washed lettuce or spinach in a large bowl and top with the berry of your choice, avocado, quinoa, pecans and goat cheese.
Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl.
Pour dressing on top of salad and gently toss to combine.