Blueberry Corn & Basil Quinoa Salad (by Making Thyme for Health)
This salad packs protein, complex carbohydrates and healthy fats and is the perfect side dish for that summer picnic or BBQ! 

Total Time: 30 minutes
Yields 8 servings

½ cup quinoa (rinsed)
1 pint blueberries
1 cup corn kernels (fresh or frozen and defrosted)
1 cup finely chopped red onion
½ cup roasted almonds (chopped)
¼ cup fresh basil
¼ cup lemon juice (from 1 large lemon)
¼ cup olive oil
2 Tbsp apple cider vinegar
⅛ tsp salt

1. Bring 1½ cups water to a boil using a medium size saucepan.  Add rinsed quinoa, reduce heat to a simmer and cook for 15 minutes, or until most of the water has absorbed.  Turn off the heat, cover with a lid and allow to steam for an additional 10 minutes.  Remove the lid, fluff with a fork and allow to cool.

2. Prepare the dressing by whisking together the lemon juice, olive oil, apple cider vinegar and salt.  Set aside.

3. Transfer completely cooled quinoa to a large bowl along with the blueberries, corn, onion, almonds and basil.  Pour the dressing over top then toss until everything is evenly coated.

4. Serve immediately or store in a sealed container for up to 3 days.

Nutrition (per serving): Calories 211, Protein 5 g, Sodium 41 mg, Cholesterol 0 mg,  Total Carbohydrates 23 g (4 g dietary fiber, 8 g sugars), Total Fat 12 g (Saturated fat 1 g)


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