There's a reason Minimalist Baker is my favorite food blogger. She always comes up with the most INCREDIBLE one-bowl recipes, which are super easy to make at the same time as they are wonderfully delicious.
This recipe has tons of antioxidants, thanks to the blueberries; complete protein coming from quinoa, the rockstar of the health food world; a big serving of fiber, from all that plant-based food; and finally, heart- and brain-boosting fatty acids – thank you, roasted hazelnuts. Oh, and did I mention it's vegan AND gluten free?
Enjoy the hearty, crunchy texture of this summery, savory-sweet plant-based meal!
Blueberry Quinoa Salad
Prep Time: 10 min. Cook Time: 20 min. Difficulty: Easy
Recipe by Minimalist Baker
Makes 2 servings
What you'll need...
For the salad:
1/2 cup (84 g) dry quinoa (red or white)
1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor)
5 ounces (142 g) mixed salad greens
1/2 cup (70 g) roasted unsalted hazelnuts
1/2 cup (80 g ) blueberries
For the dressing:
1 Tbsp (15 ml) grape seed oil
2 shallots, minced (or sub 1/2 cup sweet yellow onion)
1/3 cup (80 ml) balsamic vinegar
1 Tbsp (15 ml) maple syrup (or honey if not vegan)
1-2 Tbsp (15-30 ml) olive oil
Pinch each salt and pepper
1/3 cup (53 g) blueberries
Scroll down for directions...
How to make it...
1. Prepare quinoa by rinsing thoroughly with cool water in a fine mesh strainer. Then add to a small saucepan with vegetable stock (or water) and bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed and quinoa is fluffy like rice. Remove from heat and set aside to cool slightly.
2. In the meantime, prepare dressing by heating a small skillet over medium heat. Once hot, add 1 Tbsp grape seed oil and shallot, then sauté until tender and slightly caramelized (about 5 minutes) stirring often. Remove from heat to cool.
3. Add shallot to a food processor or blender with balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch each salt and pepper. Blend until pureed, scraping down sides as needed. Taste and adjust seasonings as needed.
4. To plate, top the mixed greens with slightly cooled quinoa (you may not use it all), blueberries and hazelnuts. Serve with dressing. Best when fresh. Serves 2 as an entrée, 4 as a side dish.
Note: I would definitely toast the quinoa before boiling. To toast, add quinoa to a dry saucepan and toast over medium heat, stirring constantly, until quinoa is fragrant and makes a continuous popping sound. The add vegetable stock and bring to a boil.
What do you think? Doesn't this sound AMAZING? I can't wait to make it for a potluck I'm going to this weekend!!
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