Gluten-free quinoa, kale and berry salad is a guilt-free summer meal you can devour all season long. Not only is this salad easy to put together but it's beautiful to boot. A bed of baby kale is topped with quinoa, feta cheese and toasted slivered almonds and summer berries add a splash of color. If you are looking to boost your protein, you can serve this salad with fish or chicken. I am always looking for delicious way to eat healthy and quinoa, kale and berry salad is a definite winner.
Gluten-Free Quinoa, Kale and Berry Salad
Ingredients:
For the salad:
2 cups baby kale
1 cup quinoa
1/4 cup slivered almonds, toasted
1/4 cup feta cheese crumbles
1 pint blueberries
1 pint raspberries
1 pint blackberries
For the vinaigrette:
2 tbsp fresh lemon juice
2 tbsp white balsamic vinegar
1/3 cup extra virgin olive oil
pinch of sugar
2 tsp chia seeds
kosher salt and freshly ground black pepper, to taste
Directions:
Step 1: Cook quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool.
Step 2: in a small bowl, whisk together the balsamic vinegar, lemon juice and olive oil. Add the sugar, salt and pepper. Taste and adjust seasoning as necessary. Mix in chia seeds.
Step 3: Arrange the salad. In a large bowl, add the kale. Top with cooked quinoa, feta cheese and almonds. Add the vinaigrette and toss lightly. Garnish with berries.
*Note: Do not toss the salad until just before serving. Kale is a sturdy green so the leaves are less prone to wilting but the berries are more fragile.
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