Blueberry Cashew Quinoa Salad
By Jamie Webber
Who’s excited for summer? Even though the clouds have been lingering here in New York in what feels like forever, I’m thinking positively that there is a light at the end of the weather tunnel and sunshine is coming our way. Better yet, blueberry season is almost here too! So, I’m celebrating by making a gorgeous blueberry salad with a salty cashew touch, fiber and protein from the quinoa, and yes, you guessed it, blueberries. Here’s the secret: I’m not only using blueberries as a salad topper but it also makes a perfect touch to the salad dressing. This salad is sure to make all of your coworkers jealous.
Ingredients
Salad
- 1/2 cup (90 g) quinoa
- 1/2 cup (80 g ) blueberries
- 1/2 cup (100 g) raw cashews
- 1 cup (250 ml) vegetable broth
- 1 5 oz (142g) container of mixed greens
Dressing
- 1/2 cup (80 g) blueberries
- 3 tbsp olive oil, divided
- 2 shallots, minced
- 1/3 cup (80 ml) balsamic vinegar
- 1 tbsp honey or maple syrup
- Sea salt and pepper, to taste
Directions
- Rinse quinoa then add to small saucepan with vegetable broth or water (the broth adds more flavor but water works perfectly fine). Bring to a boil over then reduce to low and simmer for 15 minutes or until all liquid is absorbed. Set aside to cool while you prepare the salad.
- Prepare the salad dressing by heating 1 tbsp olive oil in a pan over medium heat. Add shallots and saute about 5 minutes or until translucent.
- In a food processor or blender, add cooked shallots, balsamic vinegar, remaining olive oil, blueberries, honey, sea salt and pepper and blend until well combined.
- Divide mixed greens onto 4 plates or bowls and evenly distribute the salad ingredients then drizzle with dressing. Enjoy!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 290
Fat: 18g
Trans Fat: 2.5g
Cholesterol: 0mg
Sodium: 120mg
Carbohydrates: 28g
Fiber: 4g
Sugars: 8g
Protein: 7g