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
1cupfresh raspberriesheaping full, rinsed and patted dry
8tablespoonscrumbled 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.