5 oz. fresh organic baby spinach
2 C diced fresh organic strawberries
1 C organic blueberries
1 organic shallot, sliced into rings
1-2 C cooked bulk quinoa
¼ C Field Day Organic balsamic vinegar
3-4 Tbsp. Wholesome brown sugar
2 tsp. Frontier Co-op garlic powder
1 tsp. Frontier Co-op mustard powder
1 tsp. Frontier Co-op onion powder
Salt and pepper (to taste)
½ C Riojana olive oil
In a bowl, add all of your dressing ingredients except the olive oil. While whisking, slowly stream in the olive oil until thoroughly combined. Let the dressing set for at least an hour for flavors to develop.
Add the spinach leaves to a large, shallow bowl and add the cooked quinoa. If you want slightly wilted leaves add the quinoa in while it is still hot. Add in the rest of your salad ingredients. Right before serving, add your dressing to the salad and gently combine.