Raspberry Basil Quinoa Salad

Raspberry Basil Quinoa Salad

A bright quinoa salad with fresh raspberries, blueberries, goat cheese, and basil, tossed in a light dressing made with Basil Olive Oil, Lemon Olive Oil, and Raspberry Dark Balsamic.

Author

The Little Shop of Olive Oils

Prep Time

15 minutes

Servings

Serves 4-6

Category

Salads

Ingredients

• 1 cup cooked quinoa (prepared according to package instructions)
• 4 Tbsp slivered almonds
• 2 Tbsp fresh basil leaves, chopped
• 2 Tbsp Basil Premium Olive Oil
• 2 Tbsp Lemon Premium Olive Oil
• 1 Tbsp Raspberry Dark Balsamic Vinegar
• 1 Tbsp Franklin Raw Honey
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup fresh raspberries
• ½ cup fresh blueberries
• 8 Tbsp crumbled goat cheese
• Fresh mint and walnuts (optional, for garnish)

Directions

1. In a small bowl, whisk together Basil Olive Oil, Lemon Olive Oil, Raspberry Dark Balsamic, honey, salt, and freshly ground black pepper. Set aside.
2. In a large salad bowl, combine cooked quinoa, slivered almonds, and chopped basil.
3. Pour the dressing over the quinoa mixture and toss until well combined.
4. Gently fold in goat cheese, raspberries, and blueberries.
5. Garnish with fresh mint and walnuts if desired.
6. Serve immediately.