superfood blueberry + quinoa salad

mains, salads, sides

Blueberries and summer – they just go together.

This time of year we all seem a bit more interested in fresh salads and light meals. This recipe is one I tried last summer from The Minimalist Baker (before going AIP) but I absolutely loved it and think it is worth passing along! This salad is perfect for summer and will give you an excuse to pick up some fresh blueberries at a farmer’s market near you. This salad is in season, full of flavour and packed with superfoods!

The dressing really brings all the flavours alive and dancing on your tastebuds: olive oil, balsamic vinegar, a little sweetener and a good amount of pureed blueberries! It is a perfect vegetarian option, packed with plant-strong goodness. It is sweet yet subtle. It is quick but well constructed. A perfect option for a summery, crunchy lunch or dinner!

 

Serves: 2 entries / 4 sides 

Ingredients

SALAD
DRESSING
  • 1/3 cup (80 ml) balsamic vinegar
  • 1 Tbsp (15 ml) maple syrup (honey or date syrup)
  • 1-2 Tbsp (15-30 ml) olive oil
  • Pinch each salt and pepper
  • 1/3 cup (approx 50 g) blueberries
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Instructions

  1. Prepare quinoa (easy guide here) or use ready-to-go version.
  2. In a food processor or small blender, add balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch each salt and pepper. Blend until pureed, scraping down sides as needed. Taste and adjust seasonings as needed.
  3. On a plate, or low large bowl, arrange mixed greens and top with cooked quinoa blueberries, nuts and avocado. Serve with dressing. It’s that easy!

 Notes

  • If you are following the AIP lifestyle, toasted coconut chips make a great substitution for the grain and nuts.
  • I used pre-cooked quinoa for convenience, by all the means cook your own, read here for easy instructions.
  • I have used hazelnuts and sliced almonds in the recipe but my favourite is pistachio and pecan mix. Use your favourite!
  • A crumbled goat cheese or feta would be a nice addition if you tolerate dairy

 

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What are you favourite recipes that use seasonal fruits or ingredients? I hope you have a delicious weekend!

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zesty quinoa and black bean bowl

mains, recipes, salads

Quino-what? Quinoa might be hard to pronounce but don’t let that keep you from giving it a try. This ancient grain turned superfood has definitely grown in popularity and can be a great gluten free option. We enjoy this recipe as a weekly staple because it is so easy to toss together and great on a budget. I love the subtle crunch of the quinoa and pumpkin seeds, the bright vegetables, and satisfying plant-based protein along with healthy omega fats. Inspired by the flavors of the US southwest, this Tex-Mex recipe is a comfort away from home.

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INGREDIENTS

240g black beans

200g quinoa

2 bell peppers, diced

1 medium red onion, diced

cherry tomatoes, halved

2-3 small avocados, cubed

pumpkin seeds

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SEASONING

olive oil

garlic salt

lime juice

cumin

red chili powder

cilantro

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METHOD

Prepare quinoa on stovetop based on package directions

On medium heat, sauté diced bell pepper and red onion

In a bowl, combine cooked quinoa, beans, grilled onion and peppers, cherry tomatoes and cubed avocado

Toss the above mixture with tablespoon olive oil, juice from one lime, sprinkle desired amount of garlic salt, a tablespoon of cumin and a dash of red chili pepper and fresh cilantro. Top with pumpkin seeds.

NOTES

If you are using dried beans, soak them the night before so they will be easier to cook and can help with bloating and gas. In the UK it can be difficult to find black beans, red kidney beans would make a good substitute.

All ingredients for the seasoning can be adjusted for personal taste and spice levels.

Have a delicious weekend!

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