Salads

CUCUMBER QUINOA SALAD RECIPE WITH BLACKBERRIES, MINT AND ALMOND VINAIGRETTE

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This quinoa salad recipe has cucumber noodles, fresh mint, blackberries and a creamy almond vinaigrette! It’s a light healthy, vegan meal for spring!

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For the Salad:
2 Cups Water
1 Cup Quinoa, uncooked
1/4 Cup Slivered almonds
2 Tbsp + 2 tsp Fresh mint, minced
3/4 tsp Salt, or to taste
Pinch of pepper
1 Large cucumber, spiralized with the 3mm blade.
2 packages (6 ounces each) Driscoll’s Blackberries
For the vinaigrette:
1/4 Cup Natural, creamy almond butter
2 Tbsp Red wine vinegar
1 Tbsp Agave
2 tsp Fresh ginger, minced
2 Tbsp Extra-Virgin olive oil
1 Tbsp Unsweetened vanilla almond milk
Pinch of salt
1. Preheat your oven to 350 degrees 2. In a large pot, bring the water to a boil. Once boiling, add in the quinoa, stir, and then cover the pot and reduce the heat to low. Cook until the quinoa has absorbed...
See the full directions on my site
Nutritions

Calories
173

Sodium
226mg
9% DV

Fat
6g
10% DV

Protein
4g
9% DV

Carbs
29g
10% DV

Fiber
4g
16% DV