Quinoa salad with spinach, strawberries, and blueberries

• Vegan
• Gluten free

• Produce

  • 1 cup Blueberries
  • 1 1/2 tsp Garlic powder
  • 1 Garlic salt or garlic powder
  • 1/4 cup Green onions
  • 1 cup Mandarin orange, slices
  • 1 tsp Onion powder
  • 1 cup Peach
  • 1 package Spinach, fresh
  • 2 cups Strawberries, fresh

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tsp Mustard powder

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on juliasalbum.com

Ingredients

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 3 to 4 tablespoons brown sugar
• 1 1/2 teaspoons garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• garlic salt or garlic powder
• salt and pepper
• one package (10 oz) fresh spinach (about 10 cups of torn leaves)
• 2 cups sliced fresh strawberries (cleaned and hulled)
• 1 cup blueberries
• 1 cup mandarin orange slices
• 1 cup sliced peach
• 1/4 cup sliced green onions
• 1 cup cooked quinoa

Directions

• In a medium bowl, combine the dressing ingredients, and whisk together well. Add salt and pepper to taste. You can serve the dressing immediately or you can cover it and chill for an hour.
• In a large bowl, combine all of the salad ingredients. Right before serving, add the dressing to the salad and toss.