Holiday pressures got you feeling blue? If you don’t celebrate Christmas, or if you’re just plain sick of red and green overload, you might need a simple change of color. This blueberry/quinoa salad is so colorful it might change your meal plan and your mood. Bonus: It’s got such a nice “pop” of unexpected color, your kids might be more willing to try this than a traditional green salad.
Blueberry Quinoa Salad
1 cup uncooked quinoa
3 T. extra-virgin olive oil
2 tsp. balsamic vinegar
1 T. brown sugar (may substitute 1 tsp. agave syrup)
Juice of one lemon
1/4 tsp. salt
4 green onions, chopped
1 cup purple cabbage, chopped
1/2 cup cashew pieces
1 cup fresh blueberries
In a medium saucepan, combine the quinoa with 2 cups of water. Bring the water to a boil, reduce to a simmer, cover, and simmer for 10 to 15 minutes. Remove the quinoa from the heat, stir it to fluff it up, and set it aside to cool. Meanwhile, in a small bowl, whisk together the oil, vinegar, brown sugar, lemon juice, and salt.
When the quinoa has cooled, place it in a large bowl and mix it with the green onions, purple cabbage, cashew pieces, and blueberries. Add the dressing, stir to combine, and add additional salt to taste. Serve immediately, or chill until ready to serve. Serves 6 as a side dish; 4 as a main dish.
P.S. Our original plan was to serve this as a side dish with grilled chicken. But certain husbands (ahem) loved it so much that they ate it all for lunch. No worries; we’ll make more.
P.P.S. Love blueberries and can’t get enough? Check out the blueberry site, Little Blue Dynamos, for more great ideas.