January 17, 2017

Blueberry Feta Quinoa Salad with Lemon Vinaigrette

Lunch is normally the most difficult meal for me to plan, yet I know it’s just as important to have a balanced meal in the middle of the day to keep me full throughout the afternoon. Salads like this one are a great option! This one in particular is full of fiber and protein (and tastes amazing). I eat this salad by itself since there is a good amount of protein from the quinoa and nuts, but feel free to toss in some diced chicken or salmon for an added protein boost.

1. Place vinaigrette ingredients in a mason jar; close lid tightly and shake until combined (or whisk the ingredients together in a mixing bowl).

2. Place salad ingredients in a large mixing bowl. Pour vinaigrette over and toss lightly to combine. Serve immediately or keep cold until ready to serve.



Blueberry Feta Quinoa Salad with Lemon Vinaigrette
Serves 6

All you need:
Vinaigrette
1/4 cup olive oil
2 tablespoons cider vinegar
1 small shallot, minced
1 garlic clove, minced
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons honey

2 cups cooked quinoa
1 cup fresh blueberries
4 oz. crumbled feta cheese
1/4 cup chopped toasted hazelnuts
1/4 cup chopped toasted almonds
1/4 cup golden raisins
2 tablespoons chopped parsley

All you do:
1. Place vinaigrette ingredients in a mason jar; close lid tightly and shake until combined (or whisk together in a mixing bowl).
2. Place salad ingredients in a large mixing bowl. Pour vinaigrette over and toss lightly to combine. Serve immediately or keep cold until ready to serve.

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