Integrating Nutrition & Fitness for a Healthy Body, Mind and Spirit

Healthful Lifestyle

Blueberry Quinoa Salad

Makes 6 servings (1 cup each)

Original recipe from the American Institute for Cancer Research (aicr.org), modified by Kelly Leonard to make it gluten-free.  This is a wonderful salad for a healthy, light lunch, or pair with a 4oz serving of baked fish for a perfect dinner.  The salad’s flavor will improve as the ingredients marinate in the fridge. 

 

Quinoa (pronounced “keen wah”) is a whole grain found in all natural food stores, and in most large grocery stores in the rice aisle.  If you’ve never tasted this nutritious grain, this is the perfect recipe for you!

Ingredients

· 1 cup quinoa

· 1 ½ cups water or vegetable broth

· ½ cup Vidalia (sweet) onion, finely chopped

· ½ cup parsley, finely chopped

· ½ cup fresh mint, finely chopped

· 2 Tbsp olive oil

· 2 cloves garlic, pressed

· ¼ cup fresh lemon juice (juice from 1 lemon)

· 1 ½ tsp sea salt

· 2 Tbsp pine nuts, lightly toasted (in heavy pan on medium heat for 2-4 minutes)

· 1 ½ cup fresh blueberries (substitute dried cranberries or chopped dried apricots)

Directions

1. Add quinoa to broth and bring to a boil.  Cover and reduce heat to low, and cook for 25 minutes.  Remove from heat, and allow to cool.

2. Finely chop onion, parsley and mint.

3. Combine oil, lemon juice, garlic, salt and pepper.

4. After quinoa has cooled, mix all ingredients in a large bowl.  Tastes best eaten at room temperature or chilled.