Quinoa Salad with Spinach Blueberries & Feta

Ingredients

• 1 cup quinoa, organic
• 1 cup vegetable or chicken broth, organic, low sodium
• 1/2 cup almonds, raw, sliced
• 1/2 cup red onion, chopped
• 1/3 cup lemon juice, raw
• 2 tbsp extra virgin olive oil, 100% first cold pressed, unrefined
• 1 tsp black pepper, ground
• 1/2 cup basil, fresh, chopped
• 5 oz feta cheese, reduced fat, crumbled
• 1 1/2 cup blueberries, raw
• 4 cup fresh spinach leaves

Instructions

1. In a large pot bring 2 cups broth and quinoa to a boil.
2. Cook about 20 minutes or until broth is absorbed and quinoa is tender.
3. Transfer to a bowl and allow to cool.
4. Toast almonds in a dry skillet until golden and allow to cool.
5. Dice onion and chop basil.
6. In a small bowl mix lemon juice, olive oil and black pepper.
7. Add basil to the dressing.
8. Once the quinoa and almonds are cool add the feta, blueberries and spinach.
9. Toss with dressing and chill at least 1 hour before serving.

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