Name: Blueberry Corn Quinoa Salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups cooked quinoa, room temperature or cooler; 2 cups chopped lettuce, spinach, kale or arugula; 1 cup corn, fresh or roasted; 1 cup blueberries, peaches are also good; ¼ cup red onion, diced; ¼ cup pecans, toasted, can substitute pistachios or walnuts; ¼ cup goat cheese crumbles, can substitute blue cheese or feta; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; ½ teaspoon salt; ½ teaspoon freshly ground pepper

Blueberry Corn Quinoa Salad

blueberry, corn, feta, pecans, onion, quinoa in a bowl

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This salad keeps well so makes a good take-for-lunch recipe.

Author: Judy Barbe
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 8 1/2 cup servings 1x
Category: Salad
Method: stove
Cuisine: American

Ingredients

Scale

3 cups cooked quinoa, room temperature or cooler
2 cups chopped lettuce, spinach, kale or arugula
1 cup corn, fresh or roasted
1 cup blueberries, peaches are also good
¼ cup red onion, diced
¼ cup pecans, toasted, can substitute pistachios or walnuts
¼ cup goat cheese crumbles, can substitute blue cheese or feta
3 tablespoons olive oil
3 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon freshly ground pepper

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Instructions

In a large bowl, toss all ingredients together.

Notes

To toast pecans: Lay in single layer on baking sheet. Bake at 350F for 12-15 minutes.

Find it online: https://www.livebest.info/blueberry-corn-quinoa-salad-is-the-best-way-to-end-summer/