| 11 | 25 | 358 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1/2 cup | Quinoa, uncooked |
| 1 cup | Blueberries |
| 1/2 cup | Cashew nuts, raw |
| 1 cup | Vegetable stock/broth |
| 142 gm | Lettuce, spring mix (mesclun) (a 5 oz container) |
| 3 tbsp | Extra virgin olive oil (for dressing) |
| 2 medium shallot(s) | Shallots (minced, for dressing) |
| 1/3 cup | Balsamic vinegar |
| 1 tbsp | Maple syrup, pure (or honey) |
| 1 pinch | Salt |
| 1 dash | Black pepper |
1. Rinse quinoa then add to small saucepan with vegetable broth. Bring to a boil over then reduce to low and simmer for 15 minutes or until all liquid is absorbed. Set side to cool while you prepare the salad.
2. Prepare the salad dressing by heating 1 tbsp olive oil in a pan over medium heat. Add shallots and sauté about 5 minutes or until translucent.
3. In a food processor or blender, add cooked shallots, balsamic vinegar, remaining olive oil, 1/2 cup blueberries, maple syrup, sea salt and pepper and blend until well combined.
4. Divide mixed greens onto 4 plates or bowls and evenly distribute the quinoa, remaining blueberries and cashews, then drizzle with dressing. Enjoy!
Quinoa
is a complete protein and high in fiber!
Blueberries
are an excellent source of antioxidants, important for immunity!
| Fruit | 0.5 |
| Grain | 1.1 |
| Meat Alternative | 0.5 |
| Vegetables | 1.2 |
