Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe - a Veggie Belly recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For the quinoa1/2 cup quinoa1 cup waterFor the fruits and veggies½ cup fresh blueberries½ cup cubed ripe mangoes½ cup cubed cucumbers1/2 tablespoon dried cranberriesFor the lemon basil dressing1½ tablespoons extra virgin olive oil2 tablespoons lemon juice1/4 teaspoon lemon zest10 Basil leaves, chopped finelySalt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user CATMMK328.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
Serving Size: Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 255.2
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 82.1 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 4.0 g
- Protein: 3.8 g
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