Description
| Prep time: 5 min. | Total time: 5 min. | Serves: 4 entree salads |
Ingredients
Scale
- 7 cups baby spinach
- 1 cup fresh strawberries, halved
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup cooked quinoa
- 4 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dijon mustard
- 1 tablespoon honey or agave nectar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon poppy seeds (optional)
- 1/2 cup toasted pecan halves (optional)
Instructions
- Whisk lemon juice, zest, mustard, honey/agave and oil together in a large salad bowl. Season with salt and pepper to taste.
- Add quinoa, berries and kale to the bowl on top of the vinaigrette
- Toss to coat in the vinaigrette. Serve at room temperature or chilled. Can add grilled chicken or roasted tempeh if additional protein is desired.