Salad: Canada – Yukon, Northern Canada – Yukon Wild Berry and Quinoa Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 1 cup (170 g) quinoa, rinsed
- 2 cups (475 ml) water
- 1/4 tsp (1.5 g) salt, plus more to taste
- 6 cups (180 g) baby arugula or mixed salad greens
- 3 cups (450 g) mixed wild berries (blueberries, raspberries, cloudberries or crowberries), rinsed and drained
- 4 oz (115 g) goat cheese, crumbled
- 1/3 cup (40 g) toasted sunflower seeds (or chopped toasted hazelnuts)
- 1/4 cup (40 g) thinly sliced red onion
- 2 tbsp (8 g) fresh mint, chopped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (2 g) lime zest (optional)
- 2 tbsp (30 ml) local honey
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1.5 g) fine sea salt
- 1/8 tsp (0.5 g) freshly ground black pepper

Instructions

Short Description:
A bright, chilled salad of nutty quinoa, foraged Yukon wild berries, peppery greens, and crumbled goat cheese, finished with a honey-lime vinaigrette. The mix of sweet-tart berries and crunchy seeds makes this a refreshing regional salad course.

Regional Notes:
This Yukon version highlights locally foraged wild berries—such as blueberries, raspberries, cloudberries (bakeapples), or crowberries—paired with quinoa for a nutty base. The dressing uses local honey and lime to balance the berries' sweetness and tartness, reflecting northern flavor contrasts rather than sweeter, heavier dressings found elsewhere.

1. Rinse the quinoa under cold water in a fine mesh sieve until water runs clear. In a medium saucepan, bring 2 cups (475 ml) water and 1/4 tsp (1.5 g) salt to a boil. Add the quinoa, reduce heat to low, cover, and simmer 12–15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork and spread on a tray to cool to room temperature.
2. While the quinoa cools, toast the sunflower seeds in a dry skillet over medium heat, shaking the pan, until fragrant and lightly golden, 3–4 minutes. Transfer to a small bowl to cool.
3. Make the honey-lime vinaigrette: in a small bowl or jar, whisk together 2 tbsp (30 ml) lime juice, 1 tsp (2 g) lime zest (if using), 2 tbsp (30 ml) honey, 1 tsp (5 ml) Dijon mustard, 1/4 tsp (1.5 g) salt, and 1/8 tsp (0.5 g) black pepper. Slowly whisk in 3 tbsp (45 ml) olive oil until emulsified. Taste and adjust sweetness or salt as needed.
4. In a large mixing bowl, combine the cooled quinoa, 6 cups (180 g) arugula or mixed greens, 3 cups (450 g) mixed wild berries, 1/4 cup (40 g) sliced red onion, and 2 tbsp (8 g) chopped mint. Drizzle about two-thirds of the vinaigrette over the salad and toss gently to coat, taking care not to crush the berries.
5. Fold in the crumbled goat cheese and toasted sunflower seeds, reserving a little cheese and seeds for garnish. Add more vinaigrette if needed for dressing preference and adjust seasoning with salt and pepper.
6. Transfer to a serving platter or individual plates, garnish with remaining goat cheese, seeds, and a few whole berries and mint leaves. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator up to 24 hours; add a splash of lime or olive oil before serving if the quinoa has become dry.