Like I said on my last post, I actually made this salad twice last week - once for a combined Family Home Evening and once for a Bridal Shower. It was devoured both times. Everyone commented on the unusual ingredients but talked about how they still liked it. LOL.
The greatest thing about this salad is how versatile it is. It calls for cherries but have you seen the price of cherries? OH MAN! This would be an intensely expensive salad! I was lucky the first time around and caught blueberries on sale. So the first salad consisted of strawberries, blueberries, and 1 1/2 large banana slices. The second time around blueberries were no longer on sale so I only did strawberries (2 lbs. worth) and bananas (3 bananas worth). It was delicious both ways. I will admit that I liked it better with the blueberries and I am sure it would be amazing with the cherries as well. Whatever way you do it - do it! This salad rocks!
The picture from the original recipe is too gorgeous to not post. My picture didn't turn out anywhere as beautiful as this one. So extra special thanks to Oh She Glows for the courtesy of the recipe and the picture found at this site HERE.
High Protein Quinoa Almond Berry Salad (Vegan & GF)
From Oh She Glows
Yield: 2-3 as a main, 4-6 as a side. (I think that this isn't quite accurate for a side dish... I think we could easily serve at LEAST 6 with this salad but the nutritional information is based on 6 anyways.)
Nutritional Information per serving (calculated on MyFitnessPal.com): Calories 214, Carbs 38, Fat grams 6, Protein 6 (This would be lower without the almonds but almonds are SOOOO good for you!)
- 3/4 cup dry quinoa
- 1 pint strawberries, sliced (2.5-3 cups)
- 16 oz. fresh blueberries (1.5-2 cups)
- 1 cup cherries, pitted and sliced
- 2 tbsp pure maple syrup (or other liquid sweetener)
- 1 tsp balsamic vinegar
- 1 tbsp fresh lime juice (or lemon might work!)
- Pinch of kosher salt
- 1/2 cup almonds, chopped
1. Cook quinoa according to package directions.
2. Meanwhile, chop the fruit and place in a large bowl.
3. Mix the dressing ingredients (maple syrup, balsamic, lime juice, salt) in a small jar and adjust to taste if necessary. Note: You may have to double the dressing recipe if your salad is quite large.
4. Fluff cooked quinoa with a fork and add to large bowl with fruit. Combine. Pour on dressing and mix well. Serve immediately or chill in the fridge until serving time. Serves 2-3 as a main or 4-6 as a side. Or if you are reeeeally hungry 2 people!