Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe - a Veggie Belly recipe

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe - a Veggie Belly recipe
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Nutritional Info
  • Servings Per Recipe: 2
  • 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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Number of Servings: 2

Ingredients

    For the quinoa
    1/2 cup quinoa
    1 cup water

    For the fruits and veggies
    cup fresh blueberries
    cup cubed ripe mangoes
    cup cubed cucumbers
    1/2 tablespoon dried cranberries

    For the lemon basil dressing
    1 tablespoons extra virgin olive oil
    2 tablespoons lemon juice
    1/4 teaspoon lemon zest
    10 Basil leaves, chopped finely
    Salt and pepper


Directions

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.

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