Baby Greens Salad with Quinoa and Honey Balsamic Vinaigrette
Recipe type: salad
Prep time: 
Total time: 
Serves: 3 Cups
  • ⅓ C + 1 tbsp uncooked red quinoa
  • 1 C baby spring mix greens
  • ¼ C chopped walnuts
  • ¼ C dried whole cherries
  • 1-2 tbsp gorgonzola
  • 1 tbsp sliced fresh basil
  • Honey Balsamic Vinaigrette
  1. Prepare the red quinoa. Rinse the quinoa well - Place the quinoa in a strainer and rinse thoroughly for about 2 minutes, stirring with your hands as it is rinsed. Then place the quinoa in a rice cooker (or a saucepan if you are cooking on your stove) and rinse with water 2-3 times, draining after each rinse. Cook the quinoa. I cook quinoa in my rice cooker, using the same method used to cook rice. I have a small rice cooker and fill to line 1 with the amount of quinoa used for this recipe.To cook via stovetop, place the quinoa in a medium sauce pan. Add ¾ C water and a pinch of salt and bring to a boil. Cover and reduce the heat to medium low and cook until the liquid is dissolved, 10-15 minutes. Once the quinoa is done cooking, place in a bowl and fluff with a fork. Allow to cool completely.
  2. Assemble the salad. Place the quinoa in a serving bowl. Toss the greens with ½ tbsp of the dressing (you can toss with more, if desired, but I don't recommend it). Place the greens over the quinoa and then top with the whole cherries, chopped walnuts, sliced fresh basil and gorgonzola cheese. Drizzle with extra dressing, if desired. Toss to combine.
nutrition calculation includes ½ tbsp of the dressing. Calorie count per 1 tbsp of dressing: 100 calories / 2g Carb / 11g Fat / 0g protein / 67mg sodium / 2g sugar
Nutrition Information
Serving size: about 1.5 C Calories: 380 Fat: 20g Carbohydrates: 43g Sugar: 17g Sodium: 111mg Protein: 10g
Recipe by This Gal Cooks at