Blueberry Quinoa Salad

Author: Helga Sombrofsky

Blueberry Quinoa Salad

Made with parsley and mint, this salad is  similar to a tabbouleh. The quinoa base makes it gluten free and the blueberries add  more summer freshness.

2 cups cooked quinoa**, cooled
½ cup chopped fresh parsley
½ cup chopped fresh mint
¼ diced chives or green onion
2 cups fresh blueberries

**To cook quinoa: rinse ½ cup quinoa and add to 1 cup of boiling water. Bring to boil, cover and cook on low heat 15-20 minutes until water is absorbed.

2 tablespoons fresh orange juice
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon orange zest
¼ teaspoon ground cinnamon
1 teaspoon grated fresh ginger

Combine ingredients and leave at room temperature for an hour before serving.

Yield: 4 portions about 1 cup each.

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