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Nutrition Facts
Serving Size 344 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 0
% Daily Value*
Total Fat 13 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 230 mg 10%
Total Carbohydrate 46 g 17%
Dietary Fiber 7 g 25%
Sugars 10 g
Protein 9 g
Vitamin A 0% Iron 15%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Red Quinoa Salad with Mixed Greens and Berry Vinaigrette

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

1 cup(s) red quinoa
2 cup(s) vegetable stock
1 Tsp Dijon mustard
1/2 Tsp garlic, minced
2 Tbsp sherry vinegar
2 Tbsp olive oil
2 Tbsp lemon, juiced
1 cup(s) blueberries
5 Oz mixed greens
1/4 cup(s) Marcona almonds, chopped
1 cup(s) strawberries, quartered
1 cup(s) blackberries, halved
1/4 Tsp kosher salt
1/4 Tsp black pepper
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Cook quinoa in vegetable stock according to package directions. Remove from heat and set aside.
To make vinaigrette, combine mustard, garlic, sherry vinegar, olive oil, lemon juice and blueberries in a blender. Pulse until smooth.
Combine mixed greens, almonds, strawberries and blackberries in a large bowl and mix well.
Add vinaigrette and toss to coat.
Garnish with additional blueberries and season with salt and pepper before serving.



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