Great as a main dish, too!
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.
|Source||Wild Blueberry Association of North America|