Spinach and Quinoa Salad with Blackberry Shallot Dressing
Experience the healthy benefits of quinoa, greens, and fruit paired with the crunch of nuts and a flavorful dressing in this easy, scrumptious salad
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Cooking tools:
- Immersion blender
- Mixing bowl
- Plate
Ingredients
- 1/2 cup raw Pereg Quinoa, cooked according to package directions
- 1 (5-ounce/140-gram) bag baby spinach leaves
- 1 cup fresh blueberries
- 1 cup toasted walnuts
- 1/4 cup blackberry preserves (you can sub with red currant or pomegranate)
- 1 tablespoon Haddar Dijon Mustard
- 1 tablespoon fresh lemon juice or Gefen Lemon Juice
- 1 small shallot, chopped
- 1 clove garlic or 1 cube Gefen Frozen Garlic
- 1/4 cup Bartenura Balsamic Vinegar
- salt, to taste
- pepper, to taste
- 1/2 cup Gefen Extra-Light Olive Oil
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