Crunchy Quinoa Salad with Blueberries and Nuts

Name: Crunchy Quinoa Salad with Blueberries and Nuts
Ingredients: 1¾ cups vegetable broth; 1 cup quinoa; 1 shallot, minced; 1 red, orange, or yellow bell pepper, thinly sliced or chopped; 1 red, orange, or yellow bell pepper, thinly sliced or chopped; 1 red, orange, or yellow bell pepper, thinly sliced or chopped; 4 cups chopped kale leaves; 2 green onions, sliced, or 1 tablespoon chopped fresh chives; 2 green onions, sliced, or 1 tablespoon chopped fresh chives; Blueberry Vinaigrette; 1 cup fresh or frozen and thawed blueberries; 1 cup fresh or frozen and thawed blueberries; 1 cup fresh or frozen and thawed blueberries; ¼ cup toasted walnuts, almonds, or pine nuts, coarsely chopped; ¼ cup toasted walnuts, almonds, or pine nuts, coarsely chopped; ¼ cup toasted walnuts, almonds, or pine nuts, coarsely chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Blueberries

By Julia Rutland

Published 2019

About

This is a superfood salad! Quinoa (pronounced “KEEN-wah”) is an ideal food for vegetarian and gluten-free diets because it is considered a complete protein. While it may appear to be a grain, quinoa is related to spinach, chard, and beets, making it completely gluten-free. Prepare the Blueberry Vinaigrette ahead; chill until ready to serve.

Ingredients

Vegetarian
Gluten-free

Ingredients

Method