This Detox Berry Quinoa Spinach Salad is the perfect gluten free & vegetarian dish for the summer. Packed with loads of antioxidants, fiber, calcium, and protein to get you healthy for the summer!
TGIF! It’s been a while since I’ve talked! Well, kind of.. just since Tuesday but that feels long for me!
Today I am sharing an OMG-so-good-and-so-easy-its-almost-embarrasing-to-give-you-the-recipe-salad. Otherwise known as the Detox Berry Quinoa Spinach Salad with a Homemade Sweet Shallot Vinaigrette! Yeah I know.. thats not much shorter either.
But trust me, after someone tries this salad they won’t care how long it takes you to say the title. All they will want is the recipe! 🙂
This Salad is packed with all kinds of nutrients. It has loads of anti-oxidants from the strawberries and blackberries. Fiber from the spinach, protein from the quinoa, and healthy fats from the pecans. The dressing on this Detox Salad was my favorite part, it is sweet, salty, and creamy all at the same time and works perfectly with all the other flavors going on in this salad.
This salad is perfect for a quick weeknight meal for the fam or a great side dish to bring to your friends summer BBQ party!
Be sure to read all the way through to the bottom because the Post Title does say “+ GIVEAWAY” and believe me… you don’t want to miss out on the Designer Series Blendtex + Twist Jar we are giving away!
To get started on this salad, make 1 cup of quinoa. Set aside and let cool.
Next, heat a small saute pan over medium high heat. Add 1 teaspoon of olive oil and 1/4 cup of diced shallots. Saute for 4-5 minutes until translucent. Set aside. In a small bowl add 1 teaspoon of dry basil, 1 tablespoon of honey, 1/4 cup of red wine vinegar, salt & pepper. Whisk together.
Add in the sautéed shallots and slowly pour in 1/2 cup of olive oil while whisking.
Evenly distribute 10 oz. of baby spinach, 1 pint of hulled and quartered strawberries, 1 pint of blackberries, 1 cup of cooked quinoa, 1 cup of raw pecans, and 4 oz. of crumbled goat cheese between 4-5 plates.
Drizzle the sweet shallot vinaigrette over each salad and serve! 🙂
- 1/4 cup of shallots, diced
- 1 teaspoon of olive oil
- 1 teaspoon of dry basil
- 1 tablespoon of honey
- 1/4 cup of red wine vinegar
- 1/2 cup of olive oil
- salt & pepper
- 10 oz. of baby spinach
- 4 oz. of crumbled goat cheese
- pint of blackberries
- pint of strawberries, hulled and quartered
- 1 cup of raw pecans
- 1 cup of cooked quinoa
- Heat a small saute pan over medium high heat. Add olive oil and diced shallots.
- Saute for 4-5 minutes until translucent. Set aside.
- In a small bowl add dry basil, honey, red wine vinegar, salt & pepper. Whisk together.
- Add in the sautéed shallots and slowing pour in olive oil while whisking.
- Evenly distribute baby spinach, strawberries, blackberries, cooked quinoa, pecans, and crumbled goat cheese between 4-5 plates.
- Drizzle the sweet shallot vinaigrette over each salad and serve! 🙂
- Serving Size: 1 salad
- Calories: 416
- Sugar: 11 g
- Sodium: 145 mg
- Fat: 33 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 6 mg
Check out these talented bloggers all participating in this giveaway:
Jen at Yummy Healthy Easy
Jenn at Deliciously Sprinkled
Roxana at Roxana’s Home Baking
Gloria at Simply Gloria
Mandy at Mandy’s Recipe Box
Karen at The Food Charlatan
Sarah at High Heels and Grills
Melanie at Melanie Makes
Kathi at Deliciously Yum
Jennie at The Messy Baker Blog
Krista at Joyful Healthy Eats
Kate at Diethood
Jamie at Love Bakes Good Cakes
Cathy at Lemon Tree Dwelling
Beth at The First Year Blog
Andi at The Weary Chef
Chelsea at Chelsea’s Messy Apron