Blueberry Quinoa Salad


      Serves 8 | Source: Hy-Vee recipe of month, Try-Foods International

      All you need

      • 1 cup quinoa

      • 2 cups water

      • Salt, to taste

      • 1 1/2 cups fresh blueberries

      • 4 oz. reduced-fat feta cheese, crumbled (1 cup)

      • 1/3 cup chopped toasted walnuts

      • 1/2 cup chopped fresh parsley

      • 1/4 cup diced red bell pepper

      • 1/4 to 1/3 cup light raspberry-walnut vinaigrette dressing

      All you do

      1. For the salad, in a heavy sauté pan, toast the quinoa on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.

      2. 2. Meanwhile, bring 2 cups water to boiling, then carefully pour water into the quinoa. Add salt to taste; cover, reduce heat to low and cook 15 minutes. Transfer quinoa to a large bowl; let cool.

      3. Add blueberries, feta cheese, walnuts, parsley and bell pepper; mix gently. Drizzle dressing over salad; stir to coat. Cover and refrigerate at least 1 hour before serving.