Aug
7
2016
Blueberry Quinoa Salad
Author: Helga Sombrofsky
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.
Dressing:
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.
