Fresh Balsamic Summer Salad
Ingredients
- 1 cup quinoa
- 1 cup couscous
- 4 cups chicken stock low sodium
- ⅓ tbsp butter unsalted
- 2 large shallots
- 1 cup balsamic vinegar
- 2 cups baby spinach coursely chopped
- 2 cups walnuts chopped
- 1 cup strawberries fresh
- 1 cup raspberries fresh
- 1 tbsp lemon zest
- ¼ cup lemon juice fresh
- 3 tbsp olive oil
Instructions
Ahead of Time
- In a large sauce pot add in the chicken stock and butter. Allow to come to a boil and then add in the couscous and the quinoa. Allow to simmer for 10min or so until the quinoa and couscous has puffed up and the liquid is mostly gone. Let stand to allow the grains to finish absorbing the liquid. Once finished cooking, allow to cool in the refrigerator.
- In a small sauce pot, add in 1 tbsp of olive oil and the diced shallots in. Allow to sauté for a few minutes to let the shallots to slightly brown. Then add in the balsamic vinegar and whisk while it reduces and becomes thick. Takes about 10 minutes. When the balsamic vinegar has reduced to about ⅗ a cup, let cool and place in refrigerator until it is completely cooled.
When Meal Will Be Served
- In a large bowl, add in the quinoa/couscous into the bottom. Then add in the spinach, walnuts, strawberries, and raspberries. Zest one large lemon into the bowl as well. Then juice the lemon over the top of the contents in the bowl. Drizzle with the 2 tbsp of olive oil and toss the contents lightly.
- Then pour the balsamic vinegar over the top and toss again. Serve immediately, or store in an airtight container for up to a week. Perfect alone or with grilled chicken or steak.
Nutrition
Serving: 1servingCalories: 659kcalCarbohydrates: 66gProtein: 19gFat: 37gSaturated Fat: 5gTrans Fat: 1gCholesterol: 6mgSodium: 259mgPotassium: 758mgFiber: 8gSugar: 13gVitamin A: 985IUVitamin C: 29mgCalcium: 99mgIron: 4mg
Tried this recipe?Let us know how it was!