Summer Berry & Quinoa Salad with Lemon-Mint Dressing
This vibrant summer salad combines juicy berries, fluffy quinoa, and crisp greens for a refreshing and healthy dish. The zesty lemon-mint dressing adds a bright finish, making it perfect for a light lunch or a delightful side.
Preparation
20 min.
Cook / Bake
20 min.
Servings
4
Calories
420 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
Salad
- 180 gQuinoa
- 360 mlWater
- 1 Prise(n)Salt(to taste)
Salad
- 150 gMixed Greens
- 150 gStrawberries(halved or quartered if large)
Salad
- 100 gBlueberries
- 100 gRaspberries
- 50 gFeta Cheese(crumbled)
- 30 gPecans(chopped)
Dressing
- 60 mlOlive Oil
- 30 mlLemon Juice
- 15 gFresh Mint(finely chopped)
Dressing
- 1 TeelöffelHoney
- 1 Prise(n)Salt(to taste)
- 1 Prise(n)Black Pepper(to taste)
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. This helps remove saponin, which can cause a bitter taste.
Combine the rinsed quinoa and water in a small saucepan. Add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool completely.
While the quinoa cools, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, chopped fresh mint, honey, salt, and black pepper until well combined.
In a large salad bowl, combine the mixed greens, cooled quinoa, halved strawberries, blueberries, and raspberries.
Pour the lemon-mint dressing over the salad ingredients. Gently toss to ensure everything is evenly coated.
Lastly, sprinkle the crumbled feta cheese and chopped pecans over the top of the salad just before serving.
💡 Tipp
Nutrition per serving
Calories
420 kcal
Protein
12 g
Carbohydrates
50 g
Fat
21 g
Fiber
8 g
Recipe on TomTaste: https://tomtaste.com/recipe/summer-berry-quinoa-salad-with-lemon-mint-dressing
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