|Blueberry Quinoa Salad with Blueberry Balsamic Vinaigrette|
When the farmer's market is bursting with gorgeous produce, the question becomes, "What should we get this time?"
Luckily, I had my two sons along this past week to help choose what goodies would make the trip home with us.
We settled on blueberries, corn on the cob, zucchini, melon, tomatoes and kale and a beautiful jar of handmade blueberry spread.
The tough choices start the minute you get home, though. What to eat first?
After munching on melon, I threw together a salad that didn't feature my salad standbys -- tomatoes, avocado and onion. Instead, I went for the crunchy and sweet pairing of fresh corn cut right off the cob and super-sweet blueberries.
Where I usually turn to beans to provide some protein in my main-dish salads, this time I went with quinoa and toasted pepitas.
To top it all off, I made a quick dressing that combined blueberry spread and balsamic vinegar to perfection.
I shared this recipe with Eat, Make, Grow Blog Hop, Allergy Friendly Wednesday, Slightly Indulgent Tuesday and Wellness Weekend.
Blueberry Quinoa Salad
Makes 2 good-sized salads
Ingredients: (Measurements are approximate.)
3-4 basil leaves, chiffonade (roll the leaves together and thinly slice)
1/2 cup cooked quinoa
1/4 -1/2 cup blueberries
Corn cut from one cob
3 tablespoons toasted pepitas (heat them for a minute or two in a dry skillet over medium heat)
1 tablespoon all-fruit blueberry spread
2 teaspoons balsamic vinegar
In a small bowl, whisk together blueberry spread and vinegar.
In a large bowl, combine all remaining ingredients.
Toss with dressing.
Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.