Sunday, June 23, 2013

Quinoa Blueberry Salad

This past weekend, I hosted a 30th Birthday party for my wonderful husband in our backyard.  I wanted to make a side dish that was healthy, delicious, and complemented barbecue food well.  I think this was a hit!

Ingredients:

For the Salad:
  • 1 1/2 c. Quinoa
  • 3 c. Blueberries (fresh)
  • 1 c. Parsley (chopped)
  • 1/2 c. Scallions (chopped)
  • 8 oz. Feta (crumbled)

For the Dressing
  • Zest from 1 Orange
  • Juice from 1 Orange
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Tbsp. Apple Cider Vinegar
  • 1/4 tsp. Cinnamon
  • 1 tsp. Freshly Grated Ginger



Instructions:

  • The night before you plan on serving, bring 3 cups of water and the 1 1/2 cups of quinoa to a boil.  Reduce heat, cover, and simmer for 15 minutes until the water is absorbed.  Fluff with a fork and refrigerate overnight.
  • The next day, put the quinoa in a large bowl.  Add the blueberries, parsley, scallions, and feta
  • Whisk together the dressing, pour over the salad, and toss to coat.
 

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