Blueberry Corn Quinoa Salad
This salad keeps well so makes a good take-for-lunch recipe.
- 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
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.