Oh, how we love our Chef Mary! And, blueberries are one of her favorite fruits. These little gems pack a potent punch. They rank the highest of any fruit for antioxidants and one cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C. Blueberries are also low in calories — fewer than 100 calories per cup.
In honor of National Blueberry Day, enjoy one of our favorites – a refreshing blueberry mango quinoa and walnut salad! Grab a blueberry and make a commitment to great health!
Blueberry Walnut Quinoa Salad
2 cups cooked quinoa, room temperature
1 cup ripe mango, peeled and diced
1 cup red bell pepper, diced
1/2 cup red onion, chopped fine
1-cup fresh blueberries
1/2 cup chopped walnuts
3-tablespoon apple cider vinegar
1/4 cup seasoned rice vinegar
1/2 cup Olive or Grapeseed oil
2 tablespoons fresh lime juice
1-tablespoon honey or agave nectar
1/2- teaspoon sea or kosher salt
Black pepper to taste
1/2 cup fresh basil or cilantro, chopped
1-cup fresh arugula, coarsely chopped
Directions:
Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add all the ingredients up to the walnuts. Gently combine not to break the blueberries. In a small bowl, combine vinegars, oil, lime juice, honey and salt.
Whisk until well combined. Taste the vinaigrette and add more honey if too tart. Pour over the quinoa and toss to combine, adding more salt and pepper if desired. Chill for at least one hour before serving. Great vegetarian dish or served with grilled/sliced chicken breasts.
