Crispy Quinoa, Spinach & Berry Salad

This salad is light, bright and full of fresh flavor.

Sweet summer berries, tender spinach and tangy goat cheese are a classically beautiful combo, but something straight up magical happens when you sprinkle crispy toasted quinoa on top. The quinoa and the berries soak up some of the balsamic dressing and each highly textured bite bursts with bright, fresh flavor.

It’s seasonal salad perfection.

If you’ve never made crispy quinoa before, be not afraid. All you have to do is take leftover quinoa and broil for about 7 minutes. That’s it. However, crispy quinoa does seem totally impressive, so feel free to make this deliciousness for friends should you be in the mood for compliments. I also highly recommend making a double batch to sprinkle on everything from salads, veggies and your favorite Buddha bowls.

Trust me on this one.

Crispy Quinoa Spinach Berry Salad

For Salad:
6 cups loosely packed baby spinach leaves
1 cup blackberries
1 cup blueberries
1 cup raspberries
4 ounces goat cheese

For Vinaigrette:
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tsp. Dijon mustard
1 medium clove garlic, minced
1/2 tsp. salt
1/2 tsp. freshly ground pepper

For Crispy Quinoa:
1/2 cup tri-color quinoa (or white quinoa), rinsed
3/4 cup vegetable broth

To make dressing: in a bowl or jar, add oil, vinegar, mustard, garlic, salt and pepper. Shake well. Refrigerate until ready to use.

To make crispy quinoa: in a small saucepan, bring broth to a boil. Add quinoa, reduce heat to low and cover. Cook until no liquid remains and quinoa is tender, about 12-15 minutes. Spread quinoa on a baking sheet and let cool, about 10 minutes. Meanwhile, arrange an oven rack in top third of oven and preheat broiler to high. Broil quinoa, rotating pan halfway through, until browned and crispy, 5 to 7 minutes, watching quinoa carefully to avoid burning. Let cool completely.

To make salad: place spinach in a large salad bowl. Top with sliced blackberries, blueberries, raspberries, goat cheese. Gently toss with vinaigrette dressing to coat (you may not need all the dressing) and top with crispy quinoa. Serve immediately.