Quinoa and Arugula Salad with Blueberry Balsamic Vinaigrette
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A Note from Feedfeed
Caitlin of FromMyBowl made the perfect light summer salad full of cruncy veggies! She tops it off with a 5-ingredient Blueberry Balsamic Vinaigrette where she uses frozen blueberries, so you can enjoy it all year round!
To see more recieps inspired by Cascadian Farm, click here!
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 5-6
Recipe Card
ingredients
- For the Blueberry Balsamic Vinaigrette:
- 1 cup Cascadian Farm Premium Organic Frozen Blueberries, thawed (keep the liquid)
- 1/4 cup Balsamic Vinegar
- 1/4 cup Non-Dairy Milk
- 1 clove of Garlic
- 5-6 leaves Fresh Basil
- 1/2 teaspoon tsp Salt
- For the Quinoa & Arugula Salad:
- 1/2 cup dry Quinoa, cooked and cooled
- 5 oz Arugula
- 1 Gala Apple, diced
- 1 medium English Cucumber, sliced
- 1 Shallot, thinly sliced
- 1/4 cup Fresh Basil, finely sliced
- 1/2 cup Walnuts, roughly chopped
- Black Pepper, to taste
Method
Step 1
First, prepare the Blueberry Balsamic Dressing. Add all ingredients to a blender and process for 20-30 seconds, or until smooth.
Step 2
Pour around half of the Salad Dressing into the bottom of a large bowl, then add all of the Salad ingredients. Gently mix until all ingredients are well-incorporated and evenly coated in the dressing.
Step 3
Divide the Salad equally onto serving plates, then top with additional Vinaigrette and Black Pepper.