Hooray 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.
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!