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Prep time
20 minutes
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Cook time
10 minutes
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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
Ingredients
- Dressing
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4 tablespoons
blueberry vinegar
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1 tablespoon
walnut oil
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Dash
salt and pepper
- Salad
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2/3 cup
uncooked red quinoa
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2 cups
fresh blueberries
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5 ounces
blue cheese
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3 tablespoons
fresh mint, chopped
Directions
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Before cooking the quinoa, soak it in some cold water to rinse off some of its natural bitterness.
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Mix the dressing together and set aside. Cut the blue cheese, mint and place this in with all the blueberries into a large bowl.
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Once you drain the quinoa, cool it off till it is slightly warm and pour the blueberry vinaigrette and mix that through.
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Let the quinoa cool down some more before mixing in the cheese, blueberries and mint (otherwise your blue cheese will melt.)
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