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Closeup of raspberry quinoa salad
Course Salad

Raspberry Quinoa Salad

By: Elysia Cartlidge
Servings 6 servings
A healthy and light quinoa salad loaded with raspberries, basil, goat cheese and a light balsamic dressing. A perfect summer salad that’s gluten-free and vegetarian
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 1 cup dry quinoa cooked according to package directions*
  • 4 tablespoons slivered almonds
  • 4 tablespoons fresh basil leaves chopped
  • 3 tablespoons olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • Fresh ground black pepper and salt to taste
  • 1 cup fresh raspberries heaping full, rinsed and patted dry
  • 8 tablespoons crumbled goat cheese

*cook in low-sodium chicken broth instead of water to give the quinoa more flavour

Instructions

  • In a small bowl, mix together olive oil, vinegar, honey, salt and pepper. Set aside.
  • In a large bowl, toss together quinoa, almonds, and basil until evenly distributed. Pour the dressing into the bowl and mix until well combined. Add in goat cheese and raspberries. Gently fold to distribute throughout salad.
  • Eat immediately, or chill for later. If you're going to chill it, leave out the raspberries and goat cheese and throw them in just before eating.

Nutrition

Calories: 274kcalCarbohydrates: 24gProtein: 9gFat: 16gSaturated Fat: 4gCholesterol: 9mgSodium: 76mgPotassium: 237mgFiber: 4gSugar: 4gVitamin A: 263IUVitamin C: 5mgCalcium: 64mgIron: 2mg
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