With Blueberries

By Donna Grisham

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2C uncooked quinoa, rinsed

1t cumin seed

1t fennel seed

2 1/4C Water

1/2t salt


1 small red onion,

peeled and sliced in half, sliced into 1/4 thin half moons

3C Greens (spinach, chard, kale) torn into bite size

1/2C Parsley, chopped

1C cooked chickpeas

1C dried or fresh blueberries (or dates, cranberries..)

1C walnuts, toasted and chopped

1C feta, chopped to bite size

zest of two lemons


3T Olive Oil

4T Lemon juice

3/4t coriander, ground

1/2t salt, or to taste

fresh pepper


Toast quinoa in a 2 quart pot over medium heat for 3-4 minutes until dry and lightly toasted. Add cumin and fennel and toast for another minute. Add water slowly. Bring to a boil, stir a few times then cover tightly, reducing heat to low and cook for about 20 minutes until water is absorbed. Use a fork to fluff, then cover and cool.

While quinoa is cooking, combine onions, parsley, chickpeas, and blueberries in a mixing bowl. Prepare the dressing by whisking together then pour over the salad. Let sit while the quinoa cooks and cools.

Once quinoa has cooled, toss the salad with the quinoa, the greens, walnuts and feta cheese. Sprinkle with lemon zest and serve chilled or a room temp.