Blueberry, Mozzarella & Quinoa Salad

IMG_3545Hooray it’s Carby Salad season!
I do like my grain/cous cous/pasta salads…
Cous Cous Asparagus, Craisin Salad
Cobb Pasta Salad
Proscuitto, Pesto & Artichoke Salad
Greek Cous Cous Salad
Curry Quinoa Salad
Caprese Pasta Salad
Tortellini Pasta Salad
…to name but a few.

Let’s add this one to the roster, shall we?

We’re taking fluffy light quinoa, tart, fresh blueberries, sharp, crunchy radishes and pulling it together with lemon juice, creamy dreamy mozzarella and a burst of fresh herbs. It’s a perfect side dish to grilled fish or chicken but is delightful on all its own.
I love it. I love it. I love it.

You will too.

Blueberry, Mozzarella & Quinoa Salad
Time – 15 minutes (plus chilling time) – Serves: 2

1 c. fresh blueberries, cleaned
1 c.  thinly sliced radishes (about 6 medium)
4 oz fresh mozzarella, cubed
1/4 c. cilantro and/or a mix of cilantro and basil, chiffonade (or finely chopped)
(or just basil if you dislike cilantro)
1/3 c. dry quinoa (yields about 1 c. cooked)

1 lemon Zest and Juice
2 tbs olive oil
1/4 tsp garlic powder
Sea Salt, Black Pepper to taste

In a large bowl, toss together salad ingredients. In a separate small bowl, whisk together salad dressing. Pour over salad ingredients, stir to combine. Allow salad to chill  in fridge about 2 hours or overnight. Serves 2, but easily can be doubled or tripled for a party.
Alternative (Mexican-style) Version:
swap out the lemon juice for lime, radish for jicama, and mozzarella for cojita, and use all cilantro and/or flat leaf parsley – another really refreshing twist!

Carb-haters, simply omit the quinoa and you still have an incredible refreshing summer salad! IMG_3547
Love you forever, grain salad.


3 Comments Add yours

  1. Miranda says:

    This looks incredible!! I love all of the main ingredients, so I know that I’m going to love it 🙂

    1. Thanks so much! I hope you love it!

  2. Miranda says:

    Reblogged this on Let Food HEAL Your Body! and commented:
    I love all of the main ingredients, so I am definitely going to save this in my personal cookbook 🙂

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