Berry season is in full swing and I’ve got another recipe for you that takes full advantage! This time it’s a light and refreshing triple-berry quinoa salad, with a simple maple-lime vinaigrette.
Featuring the World’s Healthiest Foods
As I was writing up the recipe, I realized that this salad is pretty much as good as it gets nutrition wise — making it the perfect lunch or side to help balance out the not-so-clean summer eats. Here’s what we have going on:
- Berries: Blueberries, strawberries and raspberries are great sources of fiber, vitamin C and antioxidants.
- Quinoa: Quinoa is a complete protein — meaning it contains all nine essential amino acids — making it one of the best sources of protein available.
- Avocados: Avocados are one of the best sources of heart-healthy fats, and they’re high in several vitamins, minerals and antioxidants. I try to eat at least a few a week — which is really not a problem at all (and I so rudely forgot it when I took the first round of pictures!).
- Arugula: Arugula is one of the most nutrient-dense foods (relative to calorie content), including several that play important roles in eye, brain and heart health.
- Pepitas: Pepitas, or pumpkin seeds, are loaded with vitamins, minerals and essential fatty acids. They’re also a good source of protein (and give a nice crunch to salads).
- Ginger: Last but not least, I like to eat lots of fresh ginger because in addition to adding great flavor, it can help sooth an upset stomach and its anti-inflammatory properties are great for sore muscles and much more.
Don’t let berry season pass by without trying this! And my super-easy Berry Crisp Bars 🙂
Berry Quinoa Salad with Maple-Lime Vinaigrette
Light and refreshing, this salad is the perfect summer lunch or healthy side for a cookout! Serves 4 as a main dish and 6-8 as a side.
Ingredients
- 1 cup uncooked white or red quinoa
- 3 cups berries - I used strawberries, blueberries and raspberries
- ¼ cup pepitas (pumpkin seeds)*
- 2 cups arugula, packed
- 1 tbsp grated fresh ginger (from about a 2-inch piece), or ½ tsp ground ginger
- 2-3 limes, juiced (¼ cup)
- 2 tbsp extra-virgin olive oil
- 3 tbsp pure maple syrup
- 1 ripe avocado, pitted & cut into bite-sized pieces - optional
optional garnishes
- lime zest
- fresh basil mint or other herbs - roughly chopped
Instructions
- Cook the quinoa - ideally this is done ahead so it has time to cool. In a small saucepan, bring 1 cup quinoa and 2 cups water to a boil over high heat. Once boiling, cover and reduce heat to low; cook for 12-15 mins or until the water has absorbed. (Or cook according to package directions.) When done, remove from heat and let it steam, covered, for a few minutes. Fluff with a fork and transfer to a large mixing bowl to cool in the fridge.
- Meanwhile, rinse and dry your berries. Discard strawberry stems (or save them to toss in a smoothie!) and slice. Add berries to the mixing bowl with the quinoa.
- In a mixing cup or small bowl, whisk together the grated ginger (I use this Microplane grater), lime juice, olive oil and syrup.
- Add the pepitas and arugula to the mixing bowl, drizzle with the dressing, and toss to combine. Top with avocado, if using, and any garnishes.
- If you’re planning to have leftovers, it’s best to add the arugula and avocado right before eating. You can also keep the dressing separate to extend the freshness a bit. The salad will keep (separately) for up to a few days in the fridge.
Notes
*I buy raw pepitas and toast them in a dry pan over medium-low heat for about 2 minutes (shaking the pan a few times so they don’t burn). You could also sub nuts, such as sliced almonds or chopped walnuts.
I recommend buying local and/or organic berries when possible, especially strawberries, which are on the Dirty Dozen list.
I used Viva Naturals Organic Quinoa.
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