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Quinoa Blueberry Walnut Feta Salad

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Ingredients
 1 cup quinoa, rinsed well and drained
 1 ½ cups water
 1 pinch Salt
 4 oz dried wild blueberries
 1 cup green peas, fresh or frozen
 2 cups walnuts, lightly dry pan roasted and coarsely chopped
 1 cup Garbanzo beans, drained and rinsed
 1 cup red onion, finely chopped
 1 cup Feta cheese, cubed
Dressing:
 2 tbsp fresh chives, finely chopped
 1 clove garlic, minced
 ¼ tsp finely ground black pepper
 ½ tsp ground cumin
 Zest of one lemon
 ½ cup lemon olive oil
 ½ cup champagne vinegar
 2 tbsp Dijon mustard
Directions
1

Place quinoa, water and sea salt in a medium pot, cover and bring to a boil.

2

Reduce the flame to medium-low and simmer for 15 minutes or until all water is absorbed.

3

While the quinoa is cooking, prepare the dressing by mixing together the vinegars, olive oil, pepper, cumin and lemon juice in a small bowl and set aside.

4

When the quinoa is done, place in a mixing bowl, and fluff with a fork to cool.

5

When room temperature, add all remaining ingredients and pour the dressing over.

6

Gently toss to mix.

7

Serve room temperature or refrigerate for 30 minutes before serving.

8

Serve over a bed of lettuce leaves. (Adapted from Eden Organic recipe)

Ingredients

Ingredients
 1 cup quinoa, rinsed well and drained
 1 ½ cups water
 1 pinch Salt
 4 oz dried wild blueberries
 1 cup green peas, fresh or frozen
 2 cups walnuts, lightly dry pan roasted and coarsely chopped
 1 cup Garbanzo beans, drained and rinsed
 1 cup red onion, finely chopped
 1 cup Feta cheese, cubed
Dressing:
 2 tbsp fresh chives, finely chopped
 1 clove garlic, minced
 ¼ tsp finely ground black pepper
 ½ tsp ground cumin
 Zest of one lemon
 ½ cup lemon olive oil
 ½ cup champagne vinegar
 2 tbsp Dijon mustard

Directions

Directions
1

Place quinoa, water and sea salt in a medium pot, cover and bring to a boil.

2

Reduce the flame to medium-low and simmer for 15 minutes or until all water is absorbed.

3

While the quinoa is cooking, prepare the dressing by mixing together the vinegars, olive oil, pepper, cumin and lemon juice in a small bowl and set aside.

4

When the quinoa is done, place in a mixing bowl, and fluff with a fork to cool.

5

When room temperature, add all remaining ingredients and pour the dressing over.

6

Gently toss to mix.

7

Serve room temperature or refrigerate for 30 minutes before serving.

8

Serve over a bed of lettuce leaves. (Adapted from Eden Organic recipe)

Quinoa Blueberry Walnut Feta Salad

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