Blueberry Quinoa Salad

Blueberry Quinoa Salad

Blueberry Quinoa Salad

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  • Each serving
  • 250cal
  • 14g fat (2g sat)
  • 0mg chol
  • 90mg sodium
  • 28g carb
  • 4g fiber
  • 8g sugars
  • 5g protein


  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 6 tablespoons olive oil, divided
  • 1/4 cup sliced shallots
  • 1 teaspoon minced garlic
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey, or to taste
  • 1 1/3 cups blueberries, divided
  • 5 ounces baby arugula
  • 1 cup corn kernels
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh basil


Combine quinoa, broth and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to a simmer. Cook until all liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff grains with a fork; set aside to cool.

Heat 1 tablespoon oil in a sauté pan over medium heat. Cook shallots and garlic until soft, about 5 minutes. Remove from the heat and cool.

Combine shallot-garlic mixture, remaining oil, vinegar, syrup or honey and 1/3 cup blueberries in a blender; blend until smooth. Season with salt and pepper.

In a large bowl, gently toss together quinoa, remaining blueberries, arugula, corn, feta and basil. Drizzle with dressing before serving.

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