Recipe
Salad
Blueberry Quinoa Salad with Aronia Vinaigrette
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. quinoa | ||
| 2 c. water | ||
| Salt, to taste | ||
| 1 ½ c. fresh blueberries | ||
| 4 oz. reduced-fat feta cheese, crumbled (1 c.) | ||
| ⅓ c. chopped toasted walnuts | ||
| ½ c. chopped fresh parsley | ||
| ¼ c. diced red bell pepper | ||
| 1/4 to 1/3 c. Sawmill Hallow Family Farms Aronia Cheyenne Vinaigrette |
Directions
- For the salad, in a heavy sauté pan, toast the quinoa on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.
- Meanwhile, bring 2 cups water to boiling, then carefully pour water into the quinoa. Add salt to taste; cover, reduce heat to low and cook 15 minutes. Transfer quinoa to a large bowl; let cool.
- Add blueberries, feta, walnuts, parsley and bell pepper. Toss, then add aronia vinaigrette and toss again.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 230mg
- Total Carbohydrates: 23g
- Protein: 7g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 6%