This simple Blueberry Quinoa Salad is light and fresh with a tangy vinaigrette you are going to love! This vegan salad makes a great side dish or easy lunch.
Although my passion for quinoa patties is no secret, the reality is that the one thing my refrigerator is rarely without is a quinoa salad recipe of some sort. Although the boys don’t necessarily agree with most of my garlic filled quinoa salads, I happen to think they are the perfect lunch or snack. Increasingly, I’ve been trying to come up with easy to make quinoa recipes that the whole family would enjoy. This Blueberry and Walnut Quinoa Salad is the perfect example!
Ok, I’ll come clean. My boys won’t eat this exactly as written. They don’t “do” green stuff (except for peas…and when I hide stuff….Shhh!) so I do separate a portion out for them prior to adding the parsley. But other than that this was a real hit. Blueberry salad is a refreshing change of pace for us all any time of year!
Blueberry Quinoa Salad
Blueberry & Walnut Quinoa Salad
- 2 cups cooked quinoa
- ½ cup walnuts
- 2 cups blueberries
- 1 orange peeled and cut into segments
- 1 tablespoon orange zest
- ½ cup orange juice
- 3 tablespoons Champagne Vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh parsley
- ½ teaspoon Pure Himalayan Salt
- ½ teaspoon fresh ground pepper
- 2 teaspoons Chia Seeds
- ¼ cup water
- Combine water and chia seeds and mix well. Set aside for 15 minutes.
- In a large bowl combine quinoa, walnuts, blueberries and orange.
- In a blender combine orange juice, champagne vinegar, mustard, parsley salt and pepper. Add chia seed mixture and process until smooth.
- Toss quinoa mixture with dressing and serve at room temperature or chilled.
This light and delicious quinoa salad uses chia gel in place of oil to give the dressing texture! If you don't have champagne vinegar on hand just substitute another vinegar. White balsamic or white wine vinegar would be good choices.
Those of you who are trying to avoid the oil in your diet will notice that I’ve used chia gel in place of oil. It’s a great way to add texture to dressings and boost your essential fatty acid intake. Of course, if you aren’t concerned with your oil intake and don’t have chia seeds on hand, olive oil could also be substituted.