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Toasted Pecan and Blueberry Quinoa Salad

on 01/05/16

Created by Beth Nydick on May 1, 2016

  • Yield: 2 cups
  • Category: Appetizers, Gluten Free, Vegetarian

Ingredients

  • 1 cup dried quinoa
  • ½ cup chopped fresh mint
  • ½ cup fresh blueberries
  • ½ cup toasted pecans
  • 1 teaspoon lemon zest
  • 1 tablespoon capers
  • 1 tablespoon whole grain mustard
  • juice on 1 lemon
  • 3 tablespoons olive oil
  • salt and fresh cracked pepper
  • ½ cup fresh grated Parmesan cheese
  • large handful salad greens

Instructions

  1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle and brown, about 8 minutes.
  2. Transfer to a medium saucepan and add water. Bring to a boil over high heat, then lower heat and simmer, covered, until all the water has been absorbed, about 12 to 15 minutes. Remove from heat and let rest for 5 minutes.
  3. While quinoa is cooking, toast pecans in the same dry skillet, stirring often, until fragrant, about 4 minutes.
  4. In a large bowl, whisk together oil, vinegar, lemon juice, mustard, capers, salt, and pepper. Fluff quinoa with a fork and add to the dressing, along with toasted pecans, blueberries, capers, mint. Stir well to distribute the dressing. Serve chilled or at room temperature
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Hi! I'm Beth! Blue Barn Kitchen is a health focused lifestyle brand with simple and creative recipes, meal planning and lifestyle programs, making living healthy effortless. Read More

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