Ingredients
Method
- Cook Quinoa: Rinse quinoa thoroughly in a fine-mesh strainer. Bring water to a boil, add rinsed quinoa and a pinch of salt. Return to a boil, then cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool slightly.
- Make Dressing: Combine mayonnaise, buttermilk, lime juice, and a pinch of pepper in a blender. Blend until smooth for 30 seconds. Season with salt and pepper to taste.
- Combine: In a large bowl, gently toss the slightly cooled quinoa with the chopped basil, baby kale and spinach mix, and dried cherries.
- Dress & Serve: Pour the prepared dressing over the salad ingredients. Toss gently to coat everything evenly. Season with additional salt and pepper if needed.
- Enjoy: Serve this delicious Quinoa Salad immediately for a fresh and satisfying meal.
- Store Leftovers: Keep any remaining salad in an airtight container in the refrigerator for up to 3 days.
Notes
- For best results, let the cooked quinoa cool slightly before mixing with other ingredients to prevent wilting the greens.
- Feel free to add other vegetables like diced bell peppers, cucumbers, or red onion for extra crunch and flavor.
- This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prepping. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Feel free to add other vegetables like diced bell peppers, cucumbers, or red onion for extra crunch and flavor.
- This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prepping. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.