Mix Wild Blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in Wild Blueberries and mint leaves. Serve with baguette if desired. Preparation Time: Approximately 30 minutes plus thaw and cooling time. Serves 2.
Nutritional Information per Serving
473 calories, 32g protein, 17g fat, 52g carbohydrates, 1,243mg sodium, 50mg cholesterol