quinoa salad with wild blueberries

Quinoa Salad with Wild Blueberries

Dave DeWitt Leave a Comment

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quinoa salad with wild blueberries
Quinoa Salad with Wild Blueberries
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Rating: 0
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Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.



Ingredients


1 1/3 cup fresh or frozen blueberries
2 tablespoons raspberry vinegar (or red wine vinegar)
1/2 teaspoon coarsely ground pink peppercorns
1/2 cup quinoa
1/4 teaspoon salt
1 medium zucchini
3 ounces Havarti cheese
1 cup lowfat cottage cheese
4 fresh mint leaves, optional



Instructions


Mix blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in the blueberries and mint leaves. Serve with a baguette if desired.

Servings
2
Servings
2
quinoa salad with wild blueberries
Quinoa Salad with Wild Blueberries
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.



Ingredients


1 1/3 cup fresh or frozen blueberries
2 tablespoons raspberry vinegar (or red wine vinegar)
1/2 teaspoon coarsely ground pink peppercorns
1/2 cup quinoa
1/4 teaspoon salt
1 medium zucchini
3 ounces Havarti cheese
1 cup lowfat cottage cheese
4 fresh mint leaves, optional



Instructions


Mix blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in the blueberries and mint leaves. Serve with a baguette if desired.

Servings
2
Servings
2
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