Ingredients
Units
Scale
- 1 cup uncooked quinoa
- 1 tablespoon extra-virgin olive oil
- 2 cups water
- 1 pound prepared red or purple beets, diced
- 4 cups purple cabbage, chopped
- 4 cups greens, such as baby spinach and kale
- 6 ounces blackberries
- 1 cup blueberries or dark cherries, pitted and sliced
- 1/2 cup crumbled feta cheese
- 4–6 sprigs fresh mint leaves
- 4 tablespoons balsamic vinegar
- Balsamic glaze, for drizzling
Instructions
- Rinse and drain the quinoa until the water runs clear. In a medium saucepan, heat the extra-virgin olive oil over medium heat. Add the quinoa and toast for about 5 minutes. Listen for the little pops. Add 2 cups of water and bring to a boil, reduce the heat and simmer, covered for about 15 minutes. Remove the pan from the heat, fluff the quinoa with a fork and set it aside.
- While the quinoa is cooking, Prepare your fruits and vegetables. Dice your beets, chop your cabbage, pit and slice your cherries (if using) and prepare your fruit. Chop your fresh mint.
- Divide the quinoa, cabbage and greens among four bowls. Top with diced beets, blackberries, cherries and/or blueberries. Divide the balsamic vinegar among the four bowls, then top with feta cheese and fresh mint. Drizzle with balsamic glaze and serve.
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Salads
- Method: Stovetop
- Cuisine: American