Blueberry Quinoa Salad

Blueberry Quinoa Salad

  • Prepare: 10M
  • Cook: 20M
  • Total: 30M
Blueberry Quinoa Salad

Blueberry Quinoa Salad

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 3/4 cup Blueberry
    • 5 oz Salad greens, mixed
    • 2 Shallots
  • Canned Goods

    • 1 cup Vegetable stock
  • Condiments

    • 1/3 cup Balsamic vinegar
    • 1 tbsp Maple syrup
  • Pasta & Grains

    • 1/2 cup Quinoa, dry red or white
  • Baking & Spices

    • 1 Pinch Salt and pepper
  • Oils & Vinegars

    • 1 tbsp Grape seed oil
    • 1 tbsp Olive oil
  • Nuts & Seeds

    • 1/2 cup Hazelnuts, roasted unsalted
  • Time
  • Prepare: 10M
  • Cook: 20M
  • Total: 30M

Found on

Description

Simple Food, Simply Delicious

Simple, 30-minute quinoa salad with blueberries, hazelnuts, and a savory-sweet blueberry balsamic vinaigrette! A healthy, satisfying, plant-based meal.

Ingredients

  • 1/2 cup (84 g) dry quinoa (red or white)
  • 1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor)
  • 5 ounces (142 g) mixed salad greens
  • 1/2 cup (70 g) roasted unsalted hazelnuts
  • 1/2 cup (80 g ) blueberries
  • 1 Tbsp (15 ml) grape seed oil
  • 2 shallots, minced (or sub 1/2 cup sweet yellow onion)
  • 1/3 cup (80 ml) balsamic vinegar
  • 1 Tbsp (15 ml) maple syrup (or honey if not vegan)
  • 1-2 Tbsp (15-30 ml) olive oil (or sub more
  • Pinch each salt and pepper
  • 1/3 cup (53 g) blueberries

Directions

  • Prepare quinoa by rinsing thoroughly with cool water in a fine mesh strainer. Then add to a small saucepan with vegetable stock (or water) and bring to a boil over high heat.
  • Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy like rice. Remove from heat and set aside to cool slightly.
  • In the meantime, prepare dressing by heating a small skillet over medium heat. Once hot, add 1 Tbsp grape seed oil, shallot, and sauté until tender and slightly caramelized - about 5 minutes - stirring often. Remove from heat to cool.
  • Add shallot to a food processor or blender with balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch each salt and pepper. Blend until pureed, scraping down sides as needed. Taste and adjust seasonings as needed.
  • To plate, top the mixed greens with slightly cooled quinoa (you may not use it all), blueberries and hazelnuts. Serve with dressing. Best when fresh. Serves 2 as an entrée, 4 as a side dish.

Nutrition

Nutrition Information Serving size: 1/2 of recipe Calories: 528 Fat: 31.7g Saturated fat: 3.1g Carbohydrates: 51.6 g Sugar: 12.7g Sodium: 197mg Fiber: 7.8g Protein: 11g
  • Serves: 2
  • Prepare: 10 mins
  • Cook Time: 20 mins
  • TotalTime:
minimalistbaker.com

minimalistbaker.com

408 2
Title:

Blueberry Quinoa Salad | Minimalist Baker Recipes

Descrition:

Simple, 30-minute quinoa salad with blueberries, hazelnuts, and a savory-sweet blueberry balsamic vinaigrette! A healthy, satisfying, plant-based meal.

Blueberry Quinoa Salad

  • Produce

    • 3/4 cup Blueberry
    • 5 oz Salad greens, mixed
    • 2 Shallots
  • Canned Goods

    • 1 cup Vegetable stock
  • Condiments

    • 1/3 cup Balsamic vinegar
    • 1 tbsp Maple syrup
  • Pasta & Grains

    • 1/2 cup Quinoa, dry red or white
  • Baking & Spices

    • 1 Pinch Salt and pepper
  • Oils & Vinegars

    • 1 tbsp Grape seed oil
    • 1 tbsp Olive oil
  • Nuts & Seeds

    • 1/2 cup Hazelnuts, roasted unsalted

The first person this recipe

minimalistbaker.com

minimalistbaker.com

408 2

Found on minimalistbaker.com

Minimalist Baker

Blueberry Quinoa Salad | Minimalist Baker Recipes

Simple, 30-minute quinoa salad with blueberries, hazelnuts, and a savory-sweet blueberry balsamic vinaigrette! A healthy, satisfying, plant-based meal.