Balsamic Quinoa Salad

I became addicted to this easy salad when I went on maternity leave with our first daughter.

Something I’ve learned is keeping a tub of organic spring mix and cooked whole grains in the fridge makes it very easy to whip up a healthy lunch or dinner in minimal time. This is my go-to for a balanced bowl!

To make salad, assemble together:

• 1 cup organic spring mix
• 1/2 cup chopped veggies of choice, I use carrot, cucumber, radishes, and/or tomatoes
• 1/2 cup cooked quinoa
• 2 tbsp. pecans or almonds, chopped
• 1 tbsp. dried cranberries
• Protein of choice – great with crispy chickpeas, tofu bites, or veggie burger patties
• Balsamic Maple Dressing (see below) OR 1.5 tbsp each olive oil + an infused balsamic vinegar
• A spoonful of sauerkraut
• Green onions to garnish

To make dressing, whisk together:

• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1/2 tbsp. maple syrup
• 1/2 tsp. Dijon mustard

Makes 1 large salad to enjoy!