Hello fellow foodies! For those of you reading, I wanted to say a quick thank you. Monday was a big day for this humble little food blog, marking the passing of 1,000 views with viewings from 17 different countries around the world. Wow! Thank you, thank you, thank you! I never thought I’d have so many people tuning in. I am honored that people want to share this journey with me as I learn to cook and have fun playing in the kitchen.
In celebration, I have another delicious recipe for you today that is both healthy and delicious. I love that combination! This recipe is quick and easy to prepare, and can act as an entrée for two, or as a side salad for 4. I used a combination of blueberries, strawberries, cranberries, and cucumber in my salad, however you could easily replace one of these ingredients for your own favorite fruits, and I am confident it would be just as delicious. I hope this cool refreshing salad comes as good news for you on this first official day of summer. Happy cooking!
- ½ cup uncooked quinoa
- 1 cup water
- ½ cup fresh blueberries
- ½ cup sliced strawberries
- ½ cup cubed cucumbers
- ½ Tablespoon dried cranberries
- 1 ½ Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- ¼ teaspoon lemon zest
- 10 Basil leaves, chopped finely
- Salt and pepper
- In a medium saucepan, bring the quinoa and water to a boil.
- Once boiling, reduce the heat, cover, and allow the quinoa to simmer for about 15 minutes.
- Once quinoa is completely cooked, remove from heat and let cool to room temperature.
- In the meantime, rinse the blueberries, strawberries, cucumber, and lemon.
- Cube the cucumber and slice the strawberries. Combine with blueberries and place in a bowl in the refrigerator until ready to serve.
- In a small bowl whisk together the olive oil, lemon juice, and lemon zest. Add salt and pepper to taste.
- When ready to serve the salad, fluff the quinoa with a fork, and add the fresh fruit and cucumber.
- Add the finely chopped basil to the salad dressing, and pour half of the dressing over the quinoa mixture.
- Toss the salad gently to mix in the dressing and serve immediately, with the remaining half of the salad dressing on the side.
Notes and Tips!:
- Yield: about 2
- If you add the basil to the salad dressing mix prior to serving, the liquid in the dressing can turn the basil leaves black, so wait until ready to serve the salad before combing.
- This recipe was created by Sala, the author of “Veggie Belly.” In her original recipe she used mango. Check out her awesome vegetarian blog here: www.veggiebelly.com