Blueberry and Feta Quinoa Salad

For a delightfully cool and easy summer meal, this blueberry and feta quinoa salad is an excellent choice.  Quick-cooking quinoa keeps kitchen time minimal, feta adds a nice salty bite, and blueberries offer a sweet taste of summer.  We served this dish at Feast Portland in 2017.

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Servings 4 - 8 servings
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
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  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 - 8 servings
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Instructions
  1. Place water and salt in a medium pot and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 12 minutes. Remove from heat, drain, rinse in cold water and let cool for at least 30 minutes.
  2. In a large bowl, whisk together oil, vinegar, honey, salt, and pepper. Add cooked and cooled quinoa, blueberries, cucumber, feta, and green onions and toss to mix. Just before serving, gently mix in diced fresh mint.
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