When we are making food for our 4th of July celebrations, we concentrate more on serving great food than on making dishes that are red, white, and blue in color. But if a dish happens to have those 3 colors in it, I am all about it for the holiday! And this salad does! With red from strawberries, blue from blueberries and white from the feta cheese, it is a very patriotic salad. (And that the bed of greens is a nod to my Irish heritage!)
Dried dates boost the sweetness factor of the salad, while the quinoa boosts the protein power of the salad. The light and flavorful dressing is made with balsamic vinegar, my favorite vinegar for adding depth to a dish. And don’t forget the nuts! They add crunch along with more protein to the salad! This is a great side or main dish for any event.
Strawberry, Blueberry, Spinach & Quinoa Salad
Strawberry, Blueberry, Spinach & Quinoa Summer Salad (adapted from somethingnewfordinner.com) Prep time: 20 minutes, Cook time: 20 minutes, Total time: 40 minutes, Makes: 6 servings
Ingredients:
- 5 tablespoons olive oil, divided
- 1/4 onion, chopped
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth
- 1/2 small shallot, minced
- 1 tablespoon balsamic vinegar
- salt & pepper to taste
- 5 ounces baby spinach
- 1 1/2 ounces arugula
- 1/2 pound strawberries, hulled, and sliced
- 4 1/2 ounces blueberries
- 10 medjool dates, pitted and quartered
- 20 large mint leaves, chopped
- 10 large basil leaves, chiffonade
- 3 ounces feta, crumbled
- 3/4 cup walnuts, chopped
Instructions:
Heat 1 tablespoon of olive oil in a sauce pan over medium heat. Add the shallots and sauté them for 3-5 minutes, until they are soft. Remove them from the pan and place them in a small bowl then set them aside.
Saute the shallots, then the onions.
Add another tablespoon of oil to the pan, then add the onions to the pan and sauté them, stirring, for about 5 minutes until the onions are soft. Add the quinoa and broth to the pan, stirring to mix it. Bring it to a boil, then cover it. Reduce the heat and cook the quinoa for 15 minutes. Remove it from the heat, fluff it with a fork and allow it to cool.
Add the broth & quinoa to the onions.
Make the salad dressing: in the small bowl with the sauteed shallots, add the balsamic vinegar. Add the remaining 3 tablespoons of olive oil to the bowl and whisk it to create an emulsion. Season the dressing with salt and pepper to taste, then set it aside.
Make the dressing.
In a large bowl, add the spinach, arugula, cooled quinoa, strawberries, blueberries, dates, mint, basil, feta, and walnuts.
Add the quinoa, strawberries, blueberries, dates, nuts, herbs and feta to a large bowl.
Toss the salad with the dressing.
Toss the salad with the dressing.
Serve immediately.
This salad is red, white, & blue in addition to the greens!
A patriotic, colorful & flavorful salad! ~Linda
Strawberry, Blueberry, Spinach & Quinoa Summer Salad (adapted from somethingnewfordinner.com) Prep time: 20 minutes, Cook time: 20 minutes, Total time: 40 minutes, Makes: 6 servings
Ingredients:
- 5 tablespoons olive oil, divided
- 1/4 onion, chopped
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth
- 1/2 small shallot, minced
- 1 tablespoon balsamic vinegar
- salt & pepper to taste
- 5 ounces baby spinach
- 1 1/2 ounces arugula
- 1/2 pound strawberries, hulled, and sliced
- 4 1/2 ounces blueberries
- 10 medjool dates, pitted and quartered
- 20 large mint leaves, chopped
- 10 large basil leaves, chiffonade
- 3 ounces feta, crumbled
- 3/4 cup walnuts, chopped
Instructions:
Heat 1 tablespoon of olive oil in a sauce pan over medium heat. Add the shallots and sauté them for 3-5 minutes, until they are soft. Remove them from the pan and place them in a small bowl then set them aside. Add another tablespoon of oil to the pan, then add the onions to the pan and sauté them, stirring, for about 5 minutes until the onions are soft. Add the quinoa and broth to the pan, stirring to mix it. Bring it to a boil, then cover it. Reduce the heat and cook the quinoa for 15 minutes. Remove it from the heat, fluff it with a fork and allow it to cool.
Make the salad dressing: in the small bowl with the sauteed shallots, add the balsamic vinegar. Add the remaining 3 tablespoons of olive oil to the bowl and whisk it to create an emulsion. Season the dressing with salt and pepper to taste, then set it aside.
In a large bowl, add the spinach, arugula, cooled quinoa, strawberries, blueberries, dates, mint, basil, feta, and walnuts. Toss the salad with the dressing. Serve immediately.