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Very Berry Spinach Salad|Craving Something Healthy
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5 from 1 vote

Very Berry Spinach Salad with Popped Quinoa & Citrus Yogurt Dressing

A colorful, antioxidant-packed salad with sweet and savory flavors
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 2
Calories: 380kcal

Ingredients

  • ¼ cup quinoa rinsed and patted dry
  • 4 cups baby spinach
  • 1 cup sliced strawberries
  • 1 ½ cups mixture of blue berries raspberries, and/or black berries
  • ¼ small sweet onion sliced thin
  • ¼ cup pumpkin seeds (pepitas)

Dressing

  • 1 tablespoon lime juice from 1 lime
  • 2 tablespoons lemon juice from 1 lemon
  • ¼ cup fresh squeezed orange juice from 1 orange
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ½ cup plain nonfat yogurt
  • salt and pepper to taste

Instructions

  • Heat a large saucepan on high heat, and add quinoa to hot, dry pan. Toss quinoa lightly until quinoa starts to pop. Remove from heat when quinoa is light golden brown and popping slows.
  • Combine the spinach, berries, sliced onion, and pepitas in a large bowl, and toss well.
  • To make the dressing, combine the lime, lemon, and orange juices, honey, olive oil, and yogurt in a blender or food processor, and process until smooth. Add salt and pepper to taste.
  • Pour desired amount of dressing over salad, and sprinkle with popped quinoa.
  • Toss well and serve.
  • Store extra dressing in a jar or covered container.

Notes

The salad dressing might make more than you need. Dress the salad according to your taste. Store extra dressing in a jar in the refrigerator for up to 3 days. 

Nutrition

Serving: 0g | Calories: 380kcal | Carbohydrates: 58g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 393mg | Potassium: 989mg | Fiber: 8g | Sugar: 32g | Vitamin A: 5764IU | Vitamin C: 88mg | Calcium: 230mg | Iron: 4mg