I love this salad. EVERY time I take it to a dinner party, picnic or potluck or have made it for a cooking class, it is a HIT! My husband, however, affectionately calls it “twigs and berries.” He won’t touch the stuff. I get it – the ingredient combination is a bit unusual, but oh-my-goodness are they delicious together! It is just such a great light, refreshing blend of flavors and textures. And, who doesn’t love the red, white, and blue colors this time of year?
Not that you need more reason’s to want to try this salad, but can we also talk about the super-loaded healthy ingredients? Fiber and protein-packed quinoa. √Check. Antioxidant-abundant blueberries, red pepper and parsley. √Check. Great monounsaturated fats in the walnuts and vinaigrette. √Check. Protein and calcium-filled feta cheese. √Check! Plus, sometimes I add leftover chicken breast to it to make an entire meal out of it. Truly, there are SOOO many healthy reasons to enjoy this recipe.
It is time for me to make another batch – and savor my twigs and berries all by myself. ; ).
Blueberry Quinoa Salad
Serves 8 | Source: Hy-Vee recipe of month, Try-Foods International
All you need:
1 cup quinoa
2 cups water
Salt, to taste
1 1/2 cups fresh blueberries
4 oz. reduced-fat feta cheese, crumbled (1 cup)
1/3 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/4 cup diced red bell pepper
1/4 to 1/3 cup light raspberry-walnut vinaigrette dressing
All you do:
1. In a heavy sauté pan, toast the quinoa on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.
2. Meanwhile, bring 2 cups water to boiling, then carefully pour water into the quinoa. Cover, reduce heat to low and cook 15 minutes. Transfer quinoa to a large bowl; let cool.
3. Add blueberries, feta cheese, walnuts, parsley and bell pepper; mix gently. Drizzle dressing over salad; stir to coat. Cover and refrigerate at least 1 hour before serving. Enjoy!