1 ½cupsmixture of blue berriesraspberries, and/or black berries
¼smallsweet onionsliced thin
¼cuppumpkin seeds (pepitas)
Dressing
1tablespoonlime juicefrom 1 lime
2tablespoonslemon juicefrom 1 lemon
¼cupfresh squeezed orange juicefrom 1 orange
1tablespoonhoney
1tablespoonolive oil
½cupplain 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.