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Experience the healthy benefits of quinoa, greens, and fruit paired with the crunch of nuts and a flavorful dressing in this easy, scrumptious salad.
1/2 cup raw quinoa, cooked according to package directions
1 (5-oz./140-g.) bag baby spinach leaves
1 cup fresh blueberries
1 cup toasted walnuts
1/4 cup blackberry preserves (you can sub with red currant or pomegranate)
1 tablespoon Haddar Dijon Mustard
1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice
1 small shallot, chopped
1 clove garlic
1/4 cup Bartenura Balsamic Vinegar
salt, to taste
pepper, to taste
1/2 cup Gefen Extra-Light Olive Oil
Place all salad components in a large bowl or layer individually on plates.
Place all dressing ingredients, aside from the oil, in a small bowl. Puree with an immersion blender. Slowly add the oil in a slow stream as you blend.
Pour over salad immediately before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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