gluten free | vegetarian | soy free | egg free
25 minutes or less | batch prep
What You’ll Need:
For the quinoa:
1 shallot, minced
½ c uncooked quinoa
1.5 c veggie broth
1 Tbsp olive oil
For the dressing:
zest AND juice of 1 lemon
.25oz fresh oregano, leaves chopped (about 2 Tbsp)
1/2 c olive oil
For the salad:
8-12oz bag salad greens, any variety OR 1 large head lettuce, chopped
12 ounces fresh raspberries
1 fennel bulb, thinly sliced
1 bunch green onions or chives, chopped
1 c silvered almonds
4oz log soft goat cheese, crumbled
Combine shallots, quinoa and veggie broth in a large saucepan. Bring to a boil, and then simmer for about
15 minutes, or until liquid is absorbed.
Meanwhile, combine salad ingredients in a jar. Shake to combine.
Then, prepare salad ingredients, dividing equally into (4) separate containers for easy grab and
go throughout the week OR combine all ingredients in one large bowl to share. Allow quinoa to cool slightly before adding to salad! (Do this up to 5 days ahead of time and store covered in the fridge!)
Toss with dressing just before serving.
Serves 4.