Quinoa Salad with Dried Blueberries and Pecans

  • 1 cup quinoa
  • 2 cups water
  • ½ cup pecan, coarsely chopped
  • ¼ cup extra virgin olive oil
  • 2 TB rice vinegar
  • 2 TB fresh lemon juice
  • ¼ tsp salt and freshly ground pepper
  • ½ cup dried blueberries or currants
  • ¼ cup minced red onion
  • ¼ cup minced celery
  • 1 cup chopped parsley
  • ½ cup chopped mint
  • ½ pint cherry tomatoes

This is a different twist on a quinoa salad- try it with fresh blueberries when they are in season.

Boil 2 cups water in a pot with a tight fitting lid. Add quinoa, bring back to a boil, lower heat to a simmer, cover and cook for 10 minutes until all the water is absorbed. Let sit for 10 minutes off of heat then fluff with a fork. Cool to room temperature. Toast pecans in a dry skillet until lightly toasted. Remove from pan to cool. Whisk together olive oil, vinegar, lemon juice, salt and pepper in a serving bowl. Add quinoa, blueberries, red onion, celery, parsley, mint, pecans and quartered or halved cherry tomatoes. Toss to combine. Adjust salt, pepper and lemon juice as needed.