Detox Berry Quinoa Spinach Salad with Sweet Shallot Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 10 oz Baby spinach
  • 1 tsp Basil, dry
  • 1 pint Blackberries
  • 1/4 cup Shallots
  • 1 pint Strawberries

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 25 tsp Olive oil
  • 1/4 cup Red wine vinegar

• Nuts & Seeds

  • 1 cup Pecans, raw

• Dairy

  • 4 oz Goat cheese

Found on joyfulhealthyeats.com

Description

Ingredients

• ¼ cup of shallots, diced
• 1 teaspoon of olive oil
• 1 teaspoon of dry basil
• 1 tablespoon of honey
• ¼ cup of red wine vinegar
• ½ 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

Directions

• 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! 🙂

Nutrition