By Sanjeev Kapoor
Blueberry Quinoa Salad
About the Dish
A fresh, light, and flavorful roll packed with crunchy vegetables, herbs, noodles, and USA Blueberries, served with USA Blueberry sauce. Perfect as an appetizer, light lunch, or innovative plated snack.
Serves: 2
Ingredients
- ½ cup US Dried Blueberries
- 1½ cups boiled white quinoa
- 1 medium English cucumber, sliced
- 2-3 red radishes, sliced
- 1 medium yellow capsicum, seeded and cut into triangles
- Dressing
- 1½ tbsps lemon juice
- 3 tbsps extra virgin olive oil
- Salt to taste
- Crushed black peppercorns to taste
- 1½ tbsps honey
- 2 tsps mustard paste
- Micro greens for garnish
Method
- Mix US Dried Blueberries, quinoa, English cucumber, radishes and yellow capsicum in a bowl.
- To make the dressing, take lemon juice in a small glass jar. Add extra virgin olive oil, salt, crushed black peppercorns, honey and mustard paste. Close the lid and shake well.
- Add this dressing to quinoa mixture and mix well.
- Transfer in a serving bowl, garnish with micro greens and serve.
Blueberries have been a part of North American food and medicine traditions for centuries.