Blueberry, Feta and Quinoa Salad with Lemon Basil Dressing

I don’t love change….I am a creature of habit. But sometimes change is good and can open doors to great things. Do you notice anything different here at The Soapbox? I made a few changes. It was a little cumbersome and took more time than expected but  it’s finally “almost” done. I hope you like it!

I am still working through some kinks….broken links, super huge food photos, more broken links….but I’m fixing them as quickly as possible. In the meantime, I have resumed recipe testing. And I’ve gone a little healthier.

Blueberry Feta and Quinoa Salad | The Suburban Soapbox #salad #quinoa #glutenfree

Joy the Baker posted a recipe the other day for a Toasted Pecan and Blueberry Salad. It looked killer. I made my own version and went a little healthier than Joy did but both are equally satisfying. I love the saltiness of the cheese with the sweet/tart blueberries and the pine nuts give it that perfect crunch!  I’ve been throwing feta into all the salads now….like this Greek Cucumber Noodle Salad and my favorite Chopped Broccoli Salad with Cherries and Feta.  It’s like my thing. 🙂

If you happen to go to her site to check out the salad….stay awhile. I know you’ll like her. And her recipes are to die for.

Blueberry Feta and Quinoa Salad | The Suburban Soapbox #salad #quinoa #glutenfree

 

Blueberry, Feta and Quinoa Salad with Lemon Basil Dressing

Course: Salad
Cuisine: American
Keyword: quinoa salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 426 kcal

need a light and easy side or salad? create this blueberry, feta and quinoa salad!

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Ingredients

  • juice and zest of one large lemon
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 cup chopped fresh basil
  • kosher salt
  • ground black pepper
  • 2 cups cooked quinoa I used Bob's Red Mill.
  • 1 1/2 cups fresh blueberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted pine nuts

Instructions

  1. In a small bowl, whisk together the lemon juice, zest, olive oil, mustard, basil, salt and pepper. Set aside.
  2. In a medium bowl, gently stir together the quinoa, blueberries, feta and pine nuts. Pour the dressing over the quinoa mixture and toss to combine.
  3. Serve immediately or store in the refrigerator in an airtight container for up to two days.
Nutrition Facts
Blueberry, Feta and Quinoa Salad with Lemon Basil Dressing
Amount Per Serving (0 g)
Calories 426 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g31%
Cholesterol 16mg5%
Sodium 231mg10%
Potassium 314mg9%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 7g8%
Protein 9g18%
Vitamin A 190IU4%
Vitamin C 5.7mg7%
Calcium 117mg12%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

2 comments on “Blueberry, Feta and Quinoa Salad with Lemon Basil Dressing”

  1. Pingback: Cheesy Artichoke-Spinach Quinoa Cakes with Lemon-Caper Sauce

  2. Pingback: Easy Salads for Outdoor Entertaining

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