Quinoa, spinach, and fruit salad with balsamic vinaigrette
6 oz package of baby spinach, roughly chopped
2 cups sliced strawberries
1 cup blueberries
1 can mandarin oranges, drained
1 cup peaches, diced
1/2 cup sliced almonds
1/2 cup feta, crumbled
1/2 cup quinoa
1 cup chicken broth
In a small pan combine chicken broth and quinoa and bring to a boil. Reduce heat to low and cover, cooking for about 15 mins or until all the liquid is absorbed. Allow to cool. You can cool for 5 mins and serve warm, or cool longer and serve room temp, or refrigerate and sever cold.
Combine cooked quinoa with remaining salad ingredients. Toss with balsamic vinaigrette and serve immediately.
Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
4 Tbsp. brown sugar
1 1/2 tsp. Garlic powder
1 tsp ground mustard
1 tsp onion powder
Salt and pepper to taste
Combine all ingredients in a small bowl or dressing shaker and whisk/shake well. Chill for 30 mins before serving.
