Summer is in full swing, and one thing’s for sure – there’s a bounty of berries! We had a chance to go pick blueberries locally at the end of last week, so of course I’m turning to recipes that utilize these fabulous fruits. You know how it goes – post apple picking, I’m frantically searching for apple recipes. And since I love blueberries and am sure to go back to pick more, I wanted some recipes to use these antioxidant-rich, anti-inflammatory foods in. Enter this simple, seasonal quinoa berry salad.
This quinoa salad with berries is:
- Plant-based
- Made with minimal ingredients
- Grain-free
- Rich in fiber
- Protein-packed
- Simple to make
- Super for pot lucks!
And okay, so we may not be doing a lot of pot lucks these days … but it still makes a healthy side dish and a fun picnic food. This could even work for a healthy breakfast option!
Recipe from Kiran Dodeja Smith of Companion Health
Ingredients:
For the salad– 2 1/2 cups cooked quinoa (cooled)- 2 cups blueberries- 1 cup strawberries, hulled and sliced- 1/2 cup raspberries or blackberries
For the dressing:
-2 TBSP raw honey-2 TBSP lemon juice-zest of one lemon
To assemble:
- Fold berries into quinoa.
- Add dressing to quinoa mix and combine. I added a sprig of mint to the finished product. Feel free to include!
- Serve cold as a side dish or as lunch.
Kiran Dodeja Smith is a local mom of 4 kids, food blogger, and a health coach. She works with clients at Companion Health an Integrative Health Clinic that combines functional medicine with traditional medicine to help heal your body from the inside out.
309 S. Sharon Amity, Suite 206
Charlotte, NC 28211
Phone: (704) 360-5018
