Vegetable Quinoa Recipe with Blueberries
Vegetable Quinoa Recipe with Blueberries is a delicious grain bowl packed with nutrition and flavor.
Equipment
- 1 large bowl
- 1 rubber spatula
- 1 Mason Jar with lid
- 1 measuring utensils
Ingredients
Quinoa Blueberry Tabbouleh Salad
- 1 cup dried quinoa
- 1 ¾ vegetable broth
- 1 cup blueberries
- 1 cup diced tomato
- 1 cucumber, seeded and diced
- 2 green onions, thinly sliced
- ½ cup fresh parsley
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- kosher salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
- In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
- In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
- Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Notes
For a vegan alternative, you can swap out the honey for maple syrup, which will add a similar touch of sweetness while keeping the recipe plant-based.
Nutrition
Calories: 313kcalCarbohydrates: 42gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 30mgPotassium: 553mgFiber: 5gSugar: 11gVitamin A: 844IUVitamin C: 26mgCalcium: 68mgIron: 3mg
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