Summer Fruit & Quinoa Spinach Salad

Summer Fruit & Quinoa Spinach Salad
Yield:
24 servings, 1 salad each (295 g)

Ingredients

Ingredients Weights Measures
Cooked quinoa 4 lb. [1.8 kg] 3 qt. [3 L]
baby spinach leaves 3.75 lb. [1.7 kg] 12 qt. [12 L]
scallions, thinly sliced 6 oz. [170 g] 12 each
fresh raspberries 1.6 lb. [725 g] 1.5 qt. [1.5 L]
fresh blueberries 1.6 lb. [725 g] 1.5 qt. [1.5 L]
fresh peaches, peeled, sliced 1.6 lb. [725 g] 6 each
Pure Kraft Refrigerated Berry Balsamic Dressing 1.6 lb. [725 g] 3 cups [750 mL]
goat cheese, crumbled 12 oz. [340 g] 3 cups [750 mL]
Toasted slivered almonds 6 oz. [170 g] 1 cup [280 mL]
Cooked quinoa 10.5 oz. [300 g] 2 cups [500 mL]
baby spinach leaves 10 oz. [285 g] 8 cups [2 L]
scallions, thinly sliced 1 oz. [30 g] 2 each
fresh raspberries 4.25 oz. [120 g] 1 cup [250 mL]
fresh blueberries 4.25 oz. [120 g] 1 cup [250 mL]
fresh peaches, peeled, sliced 4.25 oz. [120 g] 1 each
Pure Kraft Refrigerated Berry Balsamic Dressing 4.25 oz. [120 g] 1/2 cup [125 mL]
goat cheese, crumbled 2 oz. [60 g] 1/2 cup [125 mL]
Toasted slivered almonds 1 oz. [30 g] 3 Tbsp. [45 mL]

Directions

For each serving: Gently toss 2-3/4 oz. (75 g) quinoa, 2-1/2 oz. (70 g) spinach, 1/4 oz. (7 g) scallions, 1 oz. (30 g) each raspberries, blueberries and peaches, and 1 oz. (30 g) dressing in medium bowl. Spoon onto serving plate.

Garnish with 1/2 oz. (15 g) cheese and 1/4 oz. (7 g) nuts.

Kraft Kitchens Tips

Special Extra
For a more colourful salad, prepare using equal parts red & white quinoa.
Serving Suggestion
Top salad with grilled shrimp or sliced grilled chicken.

572656 : 167568

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Nutritional Information
Calories
 290
Total fat
 12 g
Saturated fat
 2.5 g
Cholesterol
 5 mg
Sodium
 340 mg
Carbohydrate
 39 g
Dietary fibre
 8 g
Sugars
 14 g
Protein
 10 g
Vitamin A
 100 %DV
Vitamin C
 60 %DV
Calcium
 15 %DV
Iron
 30 %DV