How to make:
Quinoa Spinach Salad with Raspberry Vinaigrette
Enjoy the fresh flavors of the season with this fruity Quinoa Spinach Salad with Raspberry Vinaigrette! Serve it as a side or a meal. Vegan & gluten-free!
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Author:
Yield:
4 1x
Ingredients
- 1/2 cup dry quinoa, rinsed
- 2 cups raspberries, divided
- 1/4 cup Pompeian Organic Red Wine Vinegar
- 2 tablespoons unsweetened applesauce
- 1 tablespoon Pompeian Organic Balsamic Vinegar
- 2–3 tablespoons non-dairy milk (use canned coconut milk for creamier)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Dash of pepper
- 6 cups spinach
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup walnuts, chopped
Instructions
- In a medium saucepan over high heat, add quinoa and 1 cup water. Bring to a boil; reduce heat to low, cover, and let simmer for 13-15 minutes. Remove from heat; let it sit in the pan for 5 minutes, then fluff with the fork.
- Meanwhile, prepare the dressing. In a blender or food processor, add 1 cup raspberries, red wine vinegar, applesauce, balsamic vinegar, non-dairy milk, mustard, salt, and pepper. Blend until smooth.
- In a large salad bowl, add spinach, chickpeas, walnuts, and cooked quinoa. Toss to combine. Add 1 cup remaining raspberries, and drizzle the dressing. Toss again.
- Serve with extra chopped walnuts and a drizzle of dressing. You can also add avocado, coconut, etc.