Quinoa and Blueberry Salad with Pistachios

Quinoa and Blueberry Salad with Pistachios

1 1/2 cups quinoa

3 cups water

3 cups blueberries

1 cup pistachios, toasted

4 green onions, finely sliced

1/2 cup Italian parsley, chopped

1/2 cup mint, chopped

1/4 cup orange juice 

3 tablespoons olive oil

3 tablespoons rice vinegar

1 lime, zest and juice

1 tablespoon honey

1/2 teaspoon cinnamon

1-inch piece ginger, grated

salt to taste

 1.     Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry.

 2.     Heat a medium saucepan over medium-high heat and add quinoa.

 3.     The extra water will steam off and eventually the quinoa will begin to toast a bit.

 4.     Takes about 5 minutes total, you should start to smell the grains as they toast.

 5.     Add 3 cups of water, a pinch of salt and bring to a boil.

 6.     Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed. Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork.

 7.     Allow quinoa to cool before assembling the salad. 

 8.     Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings.

 9.     You may want to add a bit more ginger. Set aside.

 10.  Toss quinoa, blueberries, green onions and pistachios in a large bowl.

 11.  Add dressing, mint, and parsley.

 12.  Toss well to combine.

 13.  Serve slightly chilled or room temperature.