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| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
|
Ingredients
For dressing:
- 1 pint blackberries
- 2/3 cup white balsamic vinegar
For salad:
- 1 pint Raspberries
- 1 tbsp Honey
- 1 tbsp olive oil
- 1 cup quinoa cooked
- 1 yellow bell pepper red or green would work as well
- 3/4 cup shelled edamame Fresh or frozen
- 1 15 oz. can garbanzo beans
- 1/2 cup dried cranberries
- 6 cups mixed greens
Ingredients
For dressing:
For salad:
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Instructions
For dressing:
- Rinse blackberries and place in a small saucepan. Heat over low heat until the berries begin to break down and release their juice.
- Add both vinegars and bring to a rolling boil. Remove from heat and allow to cool slightly.
- Pour the berries and vinegar mixture into a blender or food processor and add the honey and oil. Blend until smooth. Strain dressing to remove seeds.
Assembly:
- Pour 1/3 of the dressing into the bottom of each mason jar.
- Add (in order) garbanzo beans, quinoa, peppers, edamame, and cranberries.
- Stuff mixed greens to fill the rest of the jar and seal the lid. Can be stored in refrigerator for 5-7 days. Shake well immediately before eating and can be eaten straight from the jar or poured into a plate.
Recipe Notes
Nutrition Facts
Quinoa and Mixed Greens with Blackberry-Raspberry Vinaigrette
Amount Per Serving
Calories 498
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 367mg
15%
Potassium 804mg
23%
Total Carbohydrates 92g
31%
Dietary Fiber 15g
60%
Sugars 49g
Protein 15g
30%
Vitamin A
128%
Vitamin C
186%
Calcium
12%
Iron
26%
* Percent Daily Values are based on a 2000 calorie diet.
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