Blueberry Basil Quinoa

Blueberry Basil Quinoa

When you think about it, blueberries are one of the more savory fruits we have. On their own, they’re not really all that sweet. It’s easy to forget that when we most often eat them in sweet things like muffins and pies.

Paired with basil, some nuts, and a little bit of lime, they give this quinoa salad quite a bit of zip.

(This also reminds me that I need to make that crazy recipe for Blueberry Balsamic Glazed Chicken again!)

Here’s what you need:

Quinoa, Blueberries, Basil, Lime, Pecans, Olive Oil, Honey or Maple Syrup, Salt & Pepper.

Click here for a Blueberry Basil Quinoa Shopping List

Thoroughly rinse 1 cup of uncooked quinoa under cool running water. This is an essential step to avoid bitter tasting quinoa.

Bring 2 cups of water to a boil in a medium sauce pan. Add the rinsed quinoa.

At this point, you can either turn the heat down to low and simmer the quinoa until all of the liquid has been absorbed OR if you have a bit more time and don’t want to be hanging out in the kitchen, turn the quinoa off, put a lid on the pan, and wait for all the water to be absorbed.

Your quinoa is ready when all the grains have puffed up and slightly spilt open making that little white line down the grain.

Set the quinoa aside to cool.

Grab your favorite bowl (my friend Gary Rith made me this awesome blue bowl…it’s HUGE!) and add 2 Tablespoons of olive oil and the juice of 1 lime.

I intended to use honey for the dressing since I like the flavor combo of honey and lime but I was out. Never fear, maple syrup to the rescue. You could also use agave syrup or even just a pinch of sugar.

Add 1 Tablespoon of honey or maple syrup to the bowl. Add a pinch of salt and some freshly ground black pepper and whisk to combine.

Add your cooled quinoa,

1/2 cup of chopped pecans or other nuts, 1 pint of fresh blueberries, and 1/4 cup of chopped fresh basil.

Stir gently to combine and then taste and adjust the seasonings of salt, pepper, and possibly lime.

I love quinoa salads because they can be eaten cold or at room temperature. This makes them great for packing in lunches or eating on the run.

Quinoa also is high in protein and fiber so it fills you up with healthy goodness. Plus you can make a big (blue) bowlful and eat off of it for several days.

There are so many options, substitutions, or additions that you could make to this salad. Next time I might add some celery or cucumbers for a little more green and a little more crunch.

I’m also working on a strawberry balsamic quinoa salad situation and you know how much I love Mangos in my quinoa. In fact, I think blueberry mango might be a combo to try soon.

Whether you eat it as a lunch, snack, or side with something off the grill, Blueberry Basil Quinoa should definitely be part of your weekend!

Here’s the recipe:

Blueberry Basil Quinoa