Stashcook: Meal Planner & Recipe Keeper

Mixed Berry, Baby Kale & Quinoa Salad with Raspberry Vinaigrette Recipe

Name: Mixed Berry, Baby Kale & Quinoa Salad with Raspberry Vinaigrette
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup mixed berries (strawberries, blueberries, raspberries); 5 oz baby kale; 16 fl oz vegetable broth; 1/2 cup walnuts, chopped; 1 x 4 oz log feta cheese; 1 cup quinoa; 2 tbsp raspberry vinegar; 1/4 tsp black pepper; 1 tsp Dijon mustard; 3 tbsp extra virgin olive oil; 1 tbsp maple syrup; 1/4 tsp salt

Stashcook

This is a yummy salad with berries, baby kale, and quinoa. It has a sweet and tangy dressing. You mix berries, greens, and nuts with quinoa and cheese. Then you put a homemade dressing on top.

Ingredients

1 cup mixed berries (strawberries, blueberries, raspberries)

5 oz baby kale

16 fl oz vegetable broth

1/2 cup walnuts, chopped

1 x 4 oz log feta cheese

1 cup quinoa

2 tbsp raspberry vinegar

1/4 tsp black pepper

1 tsp Dijon mustard

3 tbsp extra virgin olive oil

1 tbsp maple syrup

1/4 tsp salt

Method

Rinse 1 cup quinoa under cold water and drain.

In a medium saucepan, combine the rinsed quinoa and 16 fl oz vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

While the quinoa is cooking, wash and dry 5 oz of baby kale and place it in a large salad bowl.

Wash and gently pat dry 1 cup of mixed berries. If using strawberries, remove the stems and cut them into halves or quarters, depending on size. Add the berries to the bowl with baby kale.

In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp raspberry vinegar, 1 tsp Dijon mustard, 1 tbsp maple syrup, 1/4 tsp salt, and 1/4 tsp black pepper to create the dressing.

Toast 1/2 cup chopped walnuts in a dry skillet over medium heat, stirring frequently until they are golden and fragrant, about 3-4 minutes.

Once the quinoa is done, remove from heat and let it stand for 5 minutes, then fluff with a fork and allow it to cool slightly.

Crumble 4 oz of feta cheese into the salad bowl.

Add the cooled quinoa to the salad bowl with the baby kale, mixed berries, and feta cheese.

Drizzle the raspberry vinaigrette over the salad and toss to combine.

Top the salad with toasted walnuts just before serving.

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