Our Picnic Menu was as follows:
Tomatoes, Mozzarella, Avocado and Basil Salad
Husband’s Potato and Egg Salad
Blueberry Quinoa Salad
Baguette, Cheddar and Chutney
Corn on the cob
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?
(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 JollyTomato.com