Sunday, November 24, 2013

Blueberry Broccoli Quinoa Salad With Rosemary Vinaigrette

Here is a healthy side dish with a slightly sweet element in the form of blueberries.

To make this recipe start by preparing a rosemary vinegar.  To do this bruise several sprig of rosemary and add to a 1/2 cup white wine vinegar. Let marinade for 1 or 2 days.

 Blueberry Broccoli Quinoa Salad With Rosemary Vinaigarette

1 cup Quinoa (lightly toasted in a dry pan)
2 c. water
1 cup blueberries
1 head broccoli cut into flowerettes (cook til tender and cool)
1 bunch scallions, chopped 
1/2 cup rosemary infused white wine vinegar (strained)
3/4 c. oil
2 tbsp. whole grain mustard
2 tbsp. honey
salt and pepper to taste

Bring the quinoa to a boil with the water and then turn the heat down to med.  Cook until water is absorbed approx. 15 to 20 minutes.  Cool.  Fold in broccoli, blueberries and scallions place in the refrigerator.  Prepare the dressing by whisking the vinegar with the mustard and honey.  Gradually add the oil while whisking and whisk until thick.  Stir into quinoa salad and serve.


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