Blueberry Quinoa Salad with Aronia Vinaigrette
Servings and Ingredients
|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|
- 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.
180 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 230mg
- Total Carbohydrates: 23g
- Protein: 7g
Vitamin A 15%
Vitamin C 25%