Summer is in full swing, and one thing’s for sure – there’s a bounty of berries! We had a chance to go pick blueberries locally at the end of last week, so of course I’m turning to recipes that utilize these fabulous fruits. You know how it goes – post apple picking, I’m frantically searching for apple recipes. And since I love blueberries and am sure to go back to pick more, I wanted some recipes to use these antioxidant-rich, anti-inflammatory foods in. Enter this simple, seasonal quinoa berry salad.
This quinoa salad with berries is:
- Made with minimal ingredients
- Rich in fiber
- Simple to make
- Super for pot lucks!
And okay, so we may not be doing a lot of pot lucks these days … but it still makes a healthy side dish and a fun picnic food. This could even work for a healthy breakfast option!
Recipe from Kiran Dodeja Smith of Companion Health
For the salad– 2 1/2 cups cooked quinoa (cooled)- 2 cups blueberries- 1 cup strawberries, hulled and sliced- 1/2 cup raspberries or blackberries
For the dressing:
-2 TBSP raw honey-2 TBSP lemon juice-zest of one lemon
- Fold berries into quinoa.
- Add dressing to quinoa mix and combine. I added a sprig of mint to the finished product. Feel free to include!
- Serve cold as a side dish or as lunch.