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  • Payton Pinsky

Blueberry Quinoa Salad with Raspberry Vinaigrette

I love having so much fresh produce to work with in the summertime! Not much beats a deliciously sweet and crispy salad on a warm day. This salad is so easy to make and packed with nutrients. I used a raspberry vinaigrette from a local farm stand, but feel free to make your own or find one you enjoy! Let’s get cooking.


Salad Greens of your choice

Cooked Quinoa (1/2 cup uncooked makes about 4 salads)

Handful Fresh Blueberries

Sliced Almonds

Cauliflower Florets

Dressing of Choice

  1. Cook your quinoa according to package. Set aside to cool.

  2. Fill your bowl with your leafy greens. Cut off florets from cauliflower head and add to bowl. Add in a handful of blueberries, sliced almonds, and 2 Tbs of quinoa.

  3. Top with dressing of choice or store in an airtight container in the fridge. Enjoy!

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