Red, White, and Blueberry Quinoa Salad Recipe
Daily Value: 23%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||96µg||24%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
- 2 cups water, salted
- 1 cup quinoa, rinsed thoroughly
- 1/2 cup grapefruit juice
- 1 teaspoon grapefruit zest
- 1 tablespoon agave nectar
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 1/2 cup salted pecans, diced
- 1 cup strawberries, diced
- 1 cup blueberries
- 1/2 cup sweetened dried cranberries
- 1/4 watermelon, rind removed and cut into 5 flat triangles
- 1/2 cup low-fat vanilla Greek yogurt
In a pot, bring the salted water to a boil over high heat. Then, reduce the heat so that the water reaches a rolling simmer. Pour the quinoa into the salted, simmering water. Cover and simmer until the water is absorbed and the quinoa is fluffy, about 12-15 minutes.
Meanwhile, whisk together the grapefruit juice, zest, agave nectar, and oil together in a medium-sized bowl. Season the vinaigrette with salt and pepper, to taste.
Stir the grapefruit vinaigrette into the cooked quinoa while the quinoa is still hot. Let the dressed quinoa cool to room temperature. After the quinoa has cooled, toss it together with the pecans, strawberries, blueberries, and dried cranberries. Chill the quinoa berry salad in the refrigerator for at least 1 hour.
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. Just before serving, top everything with the vanilla Greek yogurt.
Total fat: 20.2 g
Saturated fat: 2.3 g
Cholesterol: 1 mg
Sodium: 31 mg
Total carbohydrate: 86 g
Dietary fiber: 7.4 g
Sugars: 45.7 g
Protein: 10.6 g4
Special Designations: Vegetarian, Kid-friendly
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