Quinoa & Arugula Salad with Blueberry Balsamic Vinaigrette
Simple and Satisfying, this Quinoa & Arugula Salad is full of fresh wholesome ingredients. The Blueberry Balsamic Vinaigrette takes it to the next level!
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 minutes
- Yield: 5-6 Servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Blueberry Balsamic Vinaigrette:
- 1 cup Cascadian Farm Premium Organic Frozen Blueberries, thawed (keep the liquid)
- 1/4 cup Balsamic Vinegar
- 1/4 cup Non-Dairy Milk
- 1 clove of Garlic
- 5-6 leaves Fresh Basil
- 1/2 tsp Salt
For the Quinoa & Arugula Salad:
- ½ cup dry Quinoa, cooked and cooled
- 5 oz Arugula
- 1 Gala Apple, diced
- 1 medium English Cucumber, sliced
- 1 Shallot, thinly sliced
- ¼ cup Fresh Basil, finely sliced
- ½ cup Walnuts, roughly chopped
- Black Pepper, to taste
Instructions
- First, prepare the Blueberry Balsamic Dressing. Add all ingredients to a blender and process for 20-30 seconds, or until smooth.
- Pour around half of the Salad Dressing into the bottom of a large bowl, then add all of the Salad ingredients. Gently mix until all ingredients are well-incorporated and evenly coated in the dressing.
- Divide the Salad equally onto serving plates, then top with additional Vinaigrette and Black Pepper.
Notes
- Walnuts may be substituted for Pumpkin Seeds of Sunflower Seeds, if you have a nut allergy.
- Arugula may be substituted for another tender leafy green