Blueberry Quinoa Salad In Richmond Park

August 14, 2013 by Bailee Roberts

This weekend, we met friends in Richmond Park for a picnic. A very hungover, sore head kind of Sunday picnic. Despite the sunshine, neither the husband nor I felt like leaving the house, never mind speaking to anyone. But once there, sitting on a blanket in the sunshine (sunglasses on, of course), chatting to friends we don’t get to see often enough, and munching on good food, the headaches seemed to disappear and we were taken aback by Richmond Park’s beauty.
We have wild deer roaming around in the middle of one the greatest cities in the world and I have only seen them a handful of times. To sit on a blanket in the middle of this beautiful space with wonderful friends and good food was exactly what we needed. So, blessed.
                                                                                                Richmond Park Images from Google Images

Our Picnic Menu was as follows:

Roast chicken

Tomatoes, Mozzarella, Avocado and Basil Salad

Husband’s Potato and Egg Salad

Blueberry Quinoa Salad

Baguette, Cheddar and Chutney

Corn on the cob

Sliced Watermelon


Ginger Beer

Good for hangovers and general fresh munchies.

Sent to me by a friend who lives in New York, I love this Blueberry Quinoa Salad because it uses seasonal blueberries in a savory way and even the pie loving boys came in for seconds. Healthy, fresh, tasty… do you need another selling point?

Blueberry Quinoa Salad

(serves 4)

(20min cook time)


1 cup uncooked quinoa

3 tbsp extra-virgin olive oil

2 tsp balsamic vinegar

1 tbsp agave syrup

Juice of one lemon

1/4 tsp. salt

4 green onions (spring onions), chopped

1 cup purple cabbage, chopped

1/2 cup cashew pieces

1 cup fresh blueberries


1) Boil the quinoa in 2 cups of water for 10 minutes until most of the water has disappeared. Remove from the hob, stir with a fork to fluff it up and set aside.

2) Meanwhile, whisk together the oil, vinegar, agave syrup, lemon juice, and salt. Fold in with the green onions, purple cabbage, cashew pieces, and blueberries.

3) In a large bowl, add the dressed salad to the cooled quinoa coating everything nicely. Add salt to taste. Serve immediately, or chill until ready to serve.

Recipe from Jeanne Fratello of


Tags: blueberries, Health news, quinoa, Recipe of the week, recipes, Salad, Tips

Bailee Roberts California Girl living in London, working model, practicing wife to a Pie Loving Husband, trying not eat myself out of the day job. 



Join our newsletter and we will update you with the latest news and exclusive offers.