2tablespoonAlmonds unsalted, roughly chopped, for garnish
2tablespoonPumpkin seedsunsalted
For the orange vinaigrette
¼cupExtra virgin olive oil
¼cupOrange juice
1teaspoonOrange zest
1tablespoonMaple syrup
1tablespoonApple cider vinegaror similar vinegar of choice
¼teaspoonGround cinnamon
¼teaspoonSea salt
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Instructions
Make the crispy quinoa and eggs
Preheat oven to 375 degrees f
Assemble ingredients for crispy quinoa per recipe instructions, and bake for 20-30 minutes
½ cup Crispy quinoa
While the crispy quinoa is baking, make the eggs, either poached or boiled to your preference.
3 large Eggs
Make the orange vinaigrette
While the quinoa is baking and the eggs cooking, make the orange vinaigrette by adding all ingredients to a medium bowl or lidded jar, and whisk or shake vigorously until well combined. Set aside.
¼ cup Extra virgin olive oil, ¼ cup Orange juice, 1 teaspoon Orange zest, 1 tablespoon Maple syrup, 1 tablespoon Apple cider vinegar, ¼ teaspoon Ground cinnamon, ¼ teaspoon Sea salt
Assemble the salad
In a large bowl, combine the berries, salad greens, mint and crispy quinoa.
6 ounces Raspberries, 6 ounces Blueberries, 6 ounces Blackberries, 8 ounces Strawberries, 2 heaping cups Salad greens, ¼ cup Mint
Drizzle on ¼ cup of orange vinaigrette. Toss gently till well combined. Taste and adjust dressing if needed.
Plate salad on a serving platter, garnishing with the additional almonds and pumpkin seeds. Finish off the salad with the cooked eggs. Serve immediately.
2 tablespoon Almonds, 2 tablespoon Pumpkin seeds
Notes
Nutrition info is slightly off because it doesn't take into account the crispy quinoa nutrition information, and uses the entire dressing yield versus just half the yield. Substitute apple cider vinegar for while balsamic or white wine vinegar.