Red, White and Blueberry Quinoa Salad

Red, White and Blueberry Quinoa Salad

Hearty quinoa is paired with sweet blueberries, strawberries and cranberries, balanced by salty pecans and dressed with a tart grapefruit vinaigrette. The whole family will have fun shaping this colorful salad into a star and kids will love drizzling on the stripes of vanilla yogurt. This recipe comes to us from Donna of Apron Strings.

Food for Thought: Agave nectar is a sweetener similar to honey. It’s made from cactus plants that only grows in hot environments. Most agave comes from Mexico or South Africa.

Cooking Tip of the Week: Quinoa is a heart-healthy whole grain native to South America. It can be found in the grain section of most grocery stores and is cooked much like rice.

Family Dinner Conversation Starter: The ingredients in this meal come from all over the world. What could our family do that would make the world a better place?

Adult: 
 Bring the salted water to a boil. Turn down the heat so that the water reaches a rolling simmer.

Adult: 
 Pour the quinoa in the salted, simmering water. Cover and let simmer for 12-15 minutes, or until the water is absorbed and the quinoa is fluffy.

Together:  While the quinoa is cooking, whisk the grapefruit juice, zest, agave nectar and oil together in a medium bowl. Season the vinaigrette with salt and pepper to taste.

Together:  Stir the grapefruit vinaigrette into the cooked quinoa while the quinoa is still hot. Let the dressed quinoa cool to room temperature.

Kid: 
 After the quinoa has cooled, toss it together with the diced pecans, diced strawberries, blueberries and cranberries. Chill the quinoa berry salad in the fridge for at least 1 hour.

Together:  Pile the chilled quinoa berry salad into a large mound in the middle of a serving plate. Evenly surround the quinoa salad with the 5 watermelon triangles, so that the dish as a whole resembles a star.

Kid: 
Just before serving, drizzle everything with the vanilla Greek yogurt. Divide into 4 portions on plates and enjoy!

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