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.
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.
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?
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.
- 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
- Rinse quinoa with water.
- Bring 2 cups of water to boil. When water is boiling, transfer rinsed quinoa and return to boil.
- Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
- When quinoa is done, transfer to a mixing bowl and cool to room temperature.
- Gently stir in blueberries, mint, feta and lime juice.
Refrigerate until ready to serve.
- Serve with citrus flavored extra virgin olive oil , for garnish.
Serving Suggestions: Not a fan of feta? Serve with some low-fat Greek yogurt.
Serving Size:½ cup
Amount Per Serving: Calories: 585Total Fat: 39gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 8mgSodium: 132mgCarbohydrates: 58gFiber: 2gSugar: 35gProtein: 3g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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