-
Prep time
20 minutes
-
Cook time
10 minutes
-
Serves
4
Author Notes
Many years ago, I stopped buying pre-made salad dressings and started creating my own small batches fresh for the salad I wanted to eat at the time. Ever since then, all kinds of vinegars have been part of my pantry arsenal. While on a vacation in Portland, Maine one year, I found an unusual blueberry vinegar to bring home as a souvenir. While this vinegar is not something I can use for just any salad, it should work well whenever a balsamic is called for. I made this salad to bring over for a July 4th picnic. The blueberry vinegar really shines in this salad alongside salty blue cheese, earthy quinoa and sweet blueberries. —NakedBeet
Continue After Advertisement
Ingredients
- Dressing
-
4 tablespoons
blueberry vinegar
-
1 tablespoon
walnut oil
-
Dash
salt and pepper
- Salad
-
2/3 cup
uncooked red quinoa
-
2 cups
fresh blueberries
-
5 ounces
blue cheese
-
3 tablespoons
fresh mint, chopped
Directions
-
Before cooking the quinoa, soak it in some cold water to rinse off some of its natural bitterness.
-
Mix the dressing together and set aside. Cut the blue cheese, mint and place this in with all the blueberries into a large bowl.
-
Once you drain the quinoa, cool it off till it is slightly warm and pour the blueberry vinaigrette and mix that through.
-
Let the quinoa cool down some more before mixing in the cheese, blueberries and mint (otherwise your blue cheese will melt.)
See what other Food52ers are saying.