Eating Fresh: Blueberry Feta Quinoa Salad

High in fiber, rich in antioxidants, low in sugar this refreshing blueberry feta quinoa salad is full of flavor. Perfect for breakfast, lunch or as a side.

Blueberry Feta Quinoa Salad by

Words and I do not get along. Which is odd, as I enjoyed creative writing when I was in school. I always wrote in an informal, conversational tone –  a natural fit with my blogging today. But, honestly, I struggle with words. One of the biggest obstacles I have with my blog is with the blog post itself. The recipes and ideas flow naturally for me. I relish in the creative process and I love matching vibrantly colored foods and photographing moods through my recipes. But, the words to describe it or to talk about my recipes? It’s a struggle.

My eldest, The Professor, is witty. From the age of two he spoke eloquently in both Farsi and English. He comes up with crazy stories and his vocabulary today is richer than mine – and he’s practically thirteen. The Professor is also rather philosophical and he’s great at finding loopholes when arguing with his ‘ole Mom and Dad.

Blueberry Feta Quinoa Salad by

Middle Child, on the other hand, can’t be bothered with words. When he was a preschooler, he was famous for making up words when he didn’t know or forgot a word. For example, “uneraser” and “the day after today.” I don’t know why “tomorrow” or the days of the week were so difficult for him to memorize. But even today, when you correct him, he just waves his hand and says, “Whatever, Mommy.”

So, words come easy to one child, ye, words don’t come easy for another child (and it doesn’t bother him one bit). My daughter sings her words with a laugh, twirl and a smile. English is my husband’s second language, but he’s definitely NOT a man of few words.

But, me? I’m still quiet, both in person and online. Still trying to find the right words to express the right sentiment, the right story.

What does this have to do with my Blueberry Feta Quinoa Salad?

Blueberry Feta Quinoa Salad by

Absolutely nothing.

I didn’t want to talk about how great this tasted. It tastes “great.” It is healthy, full of fiber, antioxidants and fresh ingredients. Flavored with fresh mint, key limes (picked from my friend, Linda’s key lime tree) and served with a little drizzle of lemon flavored extra virgin olive oil.

Boring words. NOT boring flavor.

Blueberry Feta Quinoa Salad

Refreshing and full of fiber and antioxidants. It's perfect for a light breakfast, lunch or side dish. Recipe by Laura Bashar of Family Spice


  • 1 cup quinoa
  • 2 cup water
  • 12 oz blueberries
  • 1 cup mint, fresh, chopped
  • 2 oz feta cheese, crumbled
  • 2 key limes, juice only
  • 1 cup citrus flavored extra virgin olive oil, for garnish


  1. Rinse with water:
    • 1 cup quinoa
  2. Bring to boil:
    • 2 cup water
  3. When water is boiling, transfer rinsed quinoa and return to boil.
  4. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  5. When quinoa is done, transfer to a mixing bowl and cool to room temperature.
  6. Gently stir in:
    • 12 oz blueberries
    • 1 cup mint, fresh , chopped
    • 2 oz feta cheese , crumbled
    • 2 key limes , juice only
  7. Refrigerate until ready to serve.
  8. Serve with:
    • 1 cup citrus flavored extra virgin olive oil , for garnish


Serving Suggestions: Not a fan of feta? Serve with some low-fat Greek yogurt.

Prep Time:

Yield: Serves 6

Cook Time:

Total Time:

For more quinoa side dishes to inspire your table, click here!

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11 Responses to Eating Fresh: Blueberry Feta Quinoa Salad

  1. I like your writing style, clear, direct and very “you”. My problem is trying to find new words to tell you how much I admire your photography – see, we all struggle!

  2. I see nothing wrong with the word “delicious.” It’s perfect!

  3. I think this looks delicious, and I don’t care what the word police say!

  4. Your pictures speak their own volumes! By demand of my children, I put dried blueberries / cranberries and sunflower seeds / sliced cashews into quinoa pot as soon as the water is boiled down. (I slip in broccoli and mushrooms for ‘color’ – they steam up nicely). The dried fruit holds well over multiple leftover sessions, but I am excited to try a fresh berry angle!

  5. Eha at #

    Laura ~ I have been reading your blogs for quite awhile now and never thought you had to think how to put matters. You have always reached me for me to enjoy!! Perhaps you overthink? Wonder how your writing is ‘taken’ by some of your readers . . . Don’t!! We would hardly be here if we did not enjoy what you have to say and do so thoroughly. Don’t think – just write how things come into your mind . . .don’t be afraid to make ‘mistakes’ . . . you’ll be ‘boring’ if that worries you!!! And have to laugh about your ‘middle child’ ~ i had one of that kind in my ‘younger child’ – verbose to excess at a very young age, we got such beauties as ‘hopgrasser’ and ‘heffalump’ for instance!! [oh, the last is meant to say ‘elephant’!!!!!] Need I say the obvious: the whole family now uses her terminology!!!!!!! Have fun and allow us to have fun with you!!!!!!

  6. Anyone who can take photos like you do doesn’t need words. Poor mortal souls like me have to write to describe how wonderful the food is. 🙂

  7. Here’s what I love about blogs and bloggers. We all express things in our unique ways. There may be one word for delicious, but that word can mean so many different things to so many people. It keeps me coming back to check in on all the deliciousness in whatever form or expression it takes. GREG

  8. This salad looks delicious, love the blueberries and feta!

  9. This recipe is GORGEOUS!!


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