Wild Blueberry Quinoa Salad

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Description

Great as a main dish, too!
                                                                                         

Ingredients

1 1⁄3 cup
Wyman's Frozen Wild Blueberries
2 tablespoons
Red wine vinegar
1⁄2 teaspoon
Pink peppercorns (coarsely ground)
1⁄2 cup
Quinoa
1⁄4 teaspoon
Salt
1 unit
Zucchini (medium)
3 ounces
Havarti cheese
4
Fresh Mint leaves (optional)
1 cup
Cottage Cheese

Instructions

Mix Wild Blueberries with vinegar and pink pepper; set mixture aside.

Cook quinoa as instructed in salt water. Let cool.

Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside.

Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in Wild Blueberries and mint leaves. Serve with baguette if desired.

 

 

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Yield
Servings
SourceWild Blueberry Association of North America