a fresh whole grain salad featuring blueberries and pistachios. If making ahead, just wait to toss with the dressing just before serving.
Author: Trish Cowper
for the salad
4green onions white and green parts finely sliced
for the dressing:
1/4cuporange juicefresh or concentrate
1lime - zest and juice
2-3teaspoonsfreshly grated ginger pulpabout a scant 1 inch piece grated
salt to taste
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.
Quinoa and Blueberry Salad with Pistachios https://www.infinebalance.com/quinoa-and-blueberry-salad-with-pistachios/