This delicious summer salad pairs well with your favorite barbecued protein or enjoy it alone for a filling, healthy meal. The crunchy quinoa adds a welcomed texture and an increased healthy protein content. Happy Summer!
LISA BOYD’S CRUNCHY QUINOA SALAD RECIPE
Ingredients:
2 cups leafy greens (spinach or arugula)
½ cup sliced dates, packed
½ cup Marcona almonds
¼ cup Crunchy Quinoa (recipe below)
1 pear, diced
1 avocado, diced
Juice of ½ orange
Directions:
Layer greens, dates, almonds, and quinoa in bowl. Cut pear and avocado. Sprinkle them with orange juice to prevent from browning and add them to the salad along with the remaining juice. Drizzle with Honey Balsamic Vinaigrette and enjoy!
Crunchy Quinoa
Directions:
Make 1 cup of quinoa as directed on package instructions. Once cooked, line baking sheet with parchment paper and spread quinoa into a thin layer on top. Bake quinoa at 375°F until very crispy but not burnt, about 30-40 minutes. Cool to room temperature. Once fully cooled, store in sealed container until you are ready to use.
Honey Balsamic Vinaigrette
Ingredients:
¼ cup honey
¼ cup balsamic vinegar
½ cup olive oil
1 tsp Kosher salt
½ tsp freshly ground pepper
Directions:
Measure ingredients into liquid measuring cup. Whisk until emulsified. Drizzle your desired amount over assembled salad. Store remaining dressing in sealed container.
