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Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

White Balsamic Basil Vinaigrette:
  • 3 tbsp vegetable oil
  • 1 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 2 tsp fresh basil chopped finely
  • 1 tsp sugar
  • Sea Salt and Freshly Cracked Pepper to taste
Salad:
  • ½ cup Prepared quinoa cooled to room temperature
  • 3 cups of baby spinach
  • 1 cup of mixed greens
  • handful of strawberries halved
  • Handful of blackberries
  • 2 tbsp toasted pecans
  • 1-2 tbsp feta

Instructions

    Cup of Yum
  1. Make the vinaigrette by combining the vegetable oil, olive oil, white balsamic vinegar, basil, sugar, sea salt, and freshly cracked pepper, to taste, together in a container. Whisk until well combined; set aside to allow flavors to mingle.
  2. Cook quinoa in a small saucepan, per instructions; set aside to cool to room temperature.
  3. Prepare the salad by placing the baby spinach and mixed greens into a large bowl.
  4. Add the blackberries, strawberries, feta cheese, cooled quinoa, and toasted pecans to the top; season with sea salt and freshly cracked pepper, to taste.
  5. Drizzle with some of the well-whisked white balsamic basil vinaigrette, to taste. Toss to coat evenly.
  6. Serve immediately. Enjoy.