White Quinoa Salad With Blueberries
Yield: 2 servings
1¾ cups water
1 cup organic white quinoa
½ cup fresh or frozen organic blueberries
¼ cup finely chopped red or white onion
¼ cup finely chopped fresh Italian parsley
1 Tbsp aged balsamic vinegar
⅓ tsp Himalayan pink salt
Organic, extra virgin olive oil
Combine quinoa, water and salt in a medium pot. Bring to a boil; cover and reduce heat; and simmer for 15 minutes. Remove covered pot from heat and let sit for 10 minutes before removing lid and fluffing the grains with a fork.
Add vinegar, blueberries, parsley and onion; mix gently. Serve quinoa salad warm or cold with a drizzle of olive oil.
Recipe courtesy of frequent contributor Marlaina Donato.
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