Ready in 30 minutes. Serves 4
For the salad
1 cup Ceres Organics Inca Red Quinoa
100g feta, chopped into cubes
½ cup Ceres Organics Tamari Roasted Almonds
½ cup Ceres Organics Dried Blueberries, reconstituted in apple juice
mesclun salad mix
For the vinaigrette
½ cup Ceres Organics Extra Virgin Olive Oil
2 tsp Natural Value Dijon Mustard
2 tsp Coral Tree Apple Cider Vinegar
2 tsp Ceres Organics Red Wine Vinegar
Wash quinoa and cook as directed on the packet. Cool.
In a salad bowl, combine the cooked quinoa, feta, almonds and reconstituted dried blueberries (or use fresh when available). Arrange mesclun salad over the top.
Mix all vinaigrette ingredients and drizzle over the salad. Serve and enjoy.
