Quinoa and Blueberry Salad with Pistachios

Quinoa and Blueberry Salad with Pistachios

2 cups quinoa

3 cups vegetable stock

3 cups blueberries

1 cup pistachios, toasted

4 green onions, finely sliced

1 cup parsley chopped

¼ cup orange juice

3 tablespoons olive oil

3 tablespoons rice vinegar

1 lime, zest and juice

1 tablespoon honey

½ teaspoon cinnamon

½ teaspoon cayenne

1 inch freshly grated ginger pulp

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. 

 8. 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. This step can be done the day before.

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

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

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

 12.  Add dressing and parsley.

 13.  Toss well to combine.

 14.  Serve slightly chilled or even room temperature.