Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked and cooled red quinoa (from 1 cup dry)
  • 2 cups of assorted berries: raspberries (blueberries, sliced strawberries)
  • 2/3 cup sliced radish
  • 1/3 cup chopped fresh Italian parsley
  • 1/3 cup finely chopped red onion
  • 4 ounces blue cheese (crumbled)
  • 3 tablespoon white wine vinegar
  • 1 tablespoon honey (or stevia honey equivalent like from Pyure)
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon salt

Instruction

  • Add cooled quinoa to rinsed and dried-off blueberries, raspberries, sliced strawberries, sliced radishes, parsley and freeze-dried red onion to large bowl, stir to combine.
  • Add blue cheese crumbles and dressing to bowl, gently stir to distribute through salad.
  • Add all dressing ingredients to small bowl and whisk together or alternatively, add to small mason jar and shake until emulsified.
  • Drizzle dressing over salad, and lightly toss to combine.
  • Serve immediately, or can make ahead the night before and keep chilled. Leftovers may be kept in an air-tight container in the refrigerator for 3 or 4 days.