Summer Quinoa Salad
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Summer Quinoa Salad

Recipe by The Rose & Bean
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 540 g cooked quinoa

  • 50 g baby spinach

  • 65 g pitted green olives, halved

  • 35 g sun-dried tomatoes, chopped

  • 75 g blueberries

  • 2 Tbsp olive oil

  • 1 Tbsp balsamic vinegar

  • 1 tsp agave nectar

  • 1 tsp Dijon mustard

  • 1 clove garlic, minced

  • Salt, to taste

  • Pepper, to taste

Directions

  • Mix together the quinoa and spinach. Stir in the olives, sun-dried tomatoes, and blueberries, setting aside some of each for garnish.
  • In a separate bowl, whisk together the olive oil, vinegar, agave nectar, mustard, garlic, and seasoning.
  • Pour over the salad and stir well to combine.
  • Sprinkle with the remaining olives, sun-dried tomatoes, and blueberries and serve.

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