Quinoa blackberry salad

Quinoa blackberry salad

  • 125g Driscoll blackberries
  • 125g Driscoll raspberries
  • 1 bunch of fresh mint (1½ ounces/40 g), chopped
  • 150 gram cooked quinoa
  • 250 gram kale
  • 100 ml coconut milk
  • ½ stem lemon grass
  • 2 teaspoons apple vinegar
  • 1 tablespoon agave syrup
  • salt to taste

20 min | 4 servings | lunch | dinner | vegan | easy

Blackberry recipes

In this colorful salad, lemongrass adds an aromatic lemon flavor to coconut dressing which combines beautifully with fresh blackberries, raspberries and hearty kale. Fresh mint leaves are a surprising addition to the mix of flavors and textures.


  • Squash the lemon grass with the back of a large knife.
  • Infuse the lemon grass in the coconut milk in a small pan on low heat.
  • Leave to cool down.
  • Take the lemon grass from the pan.
  • Mix apple vinegar and agave syrup with the coconut milk and bring to taste with salt and pepper. - Role up the kale leaves and cut into fine strips.
  • Combine the kale, mint, quinoa, blackberries and raspberries and add the dressing.
Leafs Blackberry

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