Berry Almond Quinoa Salad
If you are looking for a refreshing, protein rich salad to serve at a Summer or 4th of July picnic look no further. This Berry Almond Quinoa Salad is not only delicious and festive looking but healthy as well. The quinoa contains fiber and protein, and the berries antioxidants. I add in some fresh mint as well to make this more cooling and it is delicious with the berries. If you have people in your family or guests that don’t eat gluten, dairy or animal products, this salad would be perfect. If you have nut allergies, you can leave out the almonds and add a few extra berries.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To prepare the quinoa, place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and set aside in the refrigerator to cool.
To assemble the salad, combine all ingredients in a bowl and toss together until well combined. Enjoy!
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- Side Dish