This vegetarian main-dish salad features sweet berries, crunchy almonds, pungent goat cheese, and lots of fresh herbs. Serve it as a light, refreshing dinner, or make it on Sunday and dole it out for lunch for most of the week. It’s loaded with protein and fiber, and it holds well in the fridge for three or four days (just pack almonds separately to preserve their crunch). For milder onion bite, soak the slices in cold water for a few minutes, then rinse and pat dry.
How to Make It
Combine lime zest, lime juice, oil, honey, salt, and pepper in a small jar; shake well to combine.
Combine quinoa, berries, parsley, onion, and basil in a large bowl. Drizzle with dressing; toss gently to combine. Top with almonds and goat cheese.