a fresh whole grain salad featuring blueberries and pistachios. If making ahead, just wait to toss with the dressing just before serving.
Course: Salad
Author: Trish Cowper
Ingredients
for the salad
1.5cupsquinoa
3cupswater
3cupsblueberries
1cuppistachios
4green onions white and green parts finely sliced
1cupparsley chopped
for the dressing:
¼cuporange juicefresh or concentrate
3tablespoonsolive oil
3tablespoonsrice vinegar
1lime - zest and juice
1tablespoonhoney
½teaspooncinnamon
2-3teaspoonsfreshly grated ginger pulpabout a scant 1 inch piece grated
salt to taste
Instructions
Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry. Heat a medium sauce pan over medium high heat and add quinoa. The extra water will steam off and eventually the quinoa will begin to toast a bit. Takes about 5 minutes total, you should start to smell the grains as they toast. Add 3 cups of water, a pinch of salt and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed. Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork. Allow quinoa to cool before assembling salad. This step can be done the day before.
For the dressing:
Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings. You may want to add a bit more ginger. Set aside.
To assemble salad:
Toss quiona, blueberries, green onions and pistachios in a large bowl. Add dressing and parsley. Toss well to combine. Serve slightly chilled or even room temperature.