Blueberry Clementine Quinoa Salad
I rarely crave salads in the winter but this salad changes that!
Ingredients
For the Salad:
2½ cups baby arugula
2½ cups baby spinach
1 cup cooked quinoa, cooled
(Use ~⅓ cup dry quinoa cooked in water or broth)
1 cup fresh blueberries
2 clementines, peeled and segmented
¼ cup sliced almonds (or chopped pecans/walnuts)
¼ cup crumbled feta (optional)
¼ small red onion, thinly sliced
For the Citrus Dressing:
3 tbsp olive oil
1½ tbsp fresh clementine juice
1 tsp honey (or maple syrup)
1 tsp Dijon mustard
Pinch of salt + black pepper
Directions
1) Cook + cool the quinoa
Cook quinoa according to package instructions (or ⅓ cup dry with ⅔ cup water/broth).
Let cool completely before adding to the salad.
Tip: Toss with a tiny drizzle of olive oil while cooling to prevent clumping.
2) Make the dressing
In a small bowl or jar, whisk together:
Olive oil
Clementine juice
Honey
Dijon mustard
Salt + pepper
Taste and adjust: more citrus for brightness, more honey for sweetness.
3) Assemble the salad
Add arugula, spinach, and quinoa to a large bowl or platter.
Top with blueberries, clementines, sliced almonds, red onion, and feta.
Drizzle with half the dressing and toss gently to coat.
4) Finish + serve
Transfer to a serving bowl or plate.
Top with a few extra blueberries + clementine slices for color.
Drizzle remaining dressing over top.
Add a final olive oil drizzle for that glossy, beautiful finish.
