Berry Arugula Salad

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Servings: 4 Prep: 20 min Pescetarian Vegan Vegetarian Entree Salad No Leftover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Sea Salt, Ground Black Pepper, Red Onion, Slivered Almonds, Balsamic Dressing

Ingredients

1 cup quinoa ⚠

2 cups water

sea salt, to taste ⚠

ground black pepper, to taste ⚠

¼ small red onion ⚠

1 cup raspberries

1 cup blackberries

½ pound green beans

10 ounces arugula, or spinach

½ cup blueberries

½ cup slivered almonds ⚠

4 tablespoons balsamic dressing ⚠

Instructions

1. Cook the quinoa by placing it in a saucepan with water and season with salt and pepper. Bring to a boil then reduce the heat to a simmer. Simmer gently for 15 minutes.

2. While the quinoa is cooking, peel and slice the onion. Cut the raspberries and blackberries in half.

3. Chop off the straggly ends of the green beans. Cut them on the bias (diagonally) into 2 to 3 inch long pieces.

4. Cook the green beans by placing them in a pan with water and a little salt and place over medium heat.

5. Cook the beans for 4 minutes until they turn bright green. Once cooked, drain the beans and blanch them in ice-cold water. Dry off with a kitchen towel and set aside.

6. In separate bowls, evenly divide the arugula and top with the cooked quinoa, berries, onion, almonds, and green beans.

7. Drizzle with the balsamic dressing and serve immediately.