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Try SavoraMarionberry Quinoa Salad with Toasted Hazelnuts
A vibrant and healthy quinoa salad featuring the unique flavor of marionberries, the crunch of toasted hazelnuts, and a bright lemon-thyme vinaigrette. Perfect for a light lunch or a flavorful side dish. It's also great for meal prepping!
Ingredients
- Quinoa1 cup
- Water2 cups
- Marionberries1 cup
- Hazelnuts1/2 cup
- Fresh Thyme2 teaspoons
- Lemon1
- Olive Oil3 tablespoons
- Dijon Mustard1 teaspoon
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Rinse the quinoa in a fine-mesh sieve.
Combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the water is absorbed and the quinoa is cooked.
While the quinoa is cooking, toast the hazelnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant and lightly browned. Let cool slightly, then roughly chop.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, thyme, salt, and pepper to make the vinaigrette.
In a large bowl, combine the cooked quinoa, marionberries, and toasted hazelnuts.
Pour the vinaigrette over the salad and toss gently to combine.
Serve immediately or chill for later. This salad is delicious cold or at room temperature.
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