June 30, 2015

Blueberry Quinoa Salad

It took me a while to get used to quinoa, but I realized that it's easier to incorporate into meals when used as an ingredient rather than the base of a meal. Rinsing and dressing up the quinoa with a sauce makes it more palatable too. 

Recipe: Blueberry Quinoa Salad
By: Hannah Claudia

1 cup of quinoa cooked in 2 cups of boiling water
2 cups of baby spinach leaves, roughly chopped
1 bell pepper, chopped
1 zucchini, halved and chopped
1 avocado, chopped
1/2 cup of frozen corn, cooked
1/2 cup of frozen peas, cooked
1/2 cup of grapes, halved

1 cup of blueberries (frozen that have been defrosted/heated up work too!)
juice of 1/2 a lemon


1. (opt) Saute the chopped zucchini and bell pepper until golden brown
2. Toss all of the salad ingredients together in a large bowl
3. Blend the blueberries and lemon juice until smooth
4. Add the dressing to the salad and toss to combine.

xoxo, han

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