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Ingredients
- For the vinaigrette:
- 2/3 Cup Water
- 1/3 Cup Quinoa
- 1/2 Cup Fresh blueberries
- 1 Tbsp Raw Apple cider vinegar
- 1 Tbsp Fresh lemon juice
- 2 tsp Agave
- 1/2 tsp Lemon zest packed
- 1/4 tsp Salt
- Pinch of pepper
- 1 Tbsp Extra-Virgin Olive oil
- For the salad:
- 6 Cups Spring mix salad blend
- 2/3 Cup Fresh blueberries
- 1/4 Cup Toasted almonds roughly chopped
- 2 Tbsp Cacao nibs
Details
Adapted from foodfaithfitness.com
Preparation
Step 1
Bring the water to a boil in a medium pot. Stir in the quinoa, reduce the heat to low and cover. Cook until the quinoa is fluffy and has absorbed the water, about 20-25 minutes.
While the quinoa cooks, combine the blueberries, apple cider vinegar, lemon juice, agave, lemon zest, salt and pepper in a SMALL food processor (mine is 3 cups) and blend until smooth, scraping down the sides as necessary.
With the food processor running, stream in the olive oil and blend until combined and the dressing thickens. You should have about 1/2 cup of dressing. Pour into a small bowl to stand while you make the salad.
In a large bowl, combine the spring mix, remaining blueberries, almonds, cocoa nibs, tossing to combine. Pour in the blueberry vinaigrette** and toss until the spinach is evenly coated. Finally, add in the cooked quinoa and toss until the quinoa is evenly dispersed and coated in the dressing.
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