RECIPES > Soups & Salads > Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing

Berry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing

Ingredients

For the Salad
3/4 cups quinoa
1 1/2 cups water
2 cups arugula
1 cup strawberries, stemmed and cut in half
1 cup blueberries
1 cup mango, peeled and chopped
1/2 cup walnuts
1 tablespoon fresh mint, chopped

For the Dressing

2 tablespoons Sutter Buttes Meyer Lemon Extra-Virgin Olive Oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons chia seeds (optional)
1 teaspoon Sutter Buttes Raw Wildflower Honey
1/8 teaspoon Sutter Buttes Pink Himalayan Salt
1/8 teaspoon pepper

Directions

Cook the quinoa. Combine the Quinoa and water in a medium saucepan over medium-high heat. Bring to a boil and then reduce the temperature to maintain a simmer. Simmer, covered, for about 15 minutes, or until all of the water is absorbed. Remove the saucepan from the heat and let stand for 5 minutes. Then remove the lid, fluff and set aside to cool. Make the dressing. In a small bowl whisk together all of the ingredients. Set aside.  Once the quinoa is cooled, make your salad. Combine all of the ingredients in a large bowl. Pour the dressing over the salad and toss gently until well coated.

This salad will keep for up to 1 day in the refrigerator.

Arek KazmierczakBerry, Arugula and Quinoa Salad with Lemon-Chia Seed Dressing