Wild Blueberry-Quinoa Power Salad
Courtesy of Karman Meyer
Makes 2 servings
1 cup butternut squash cubes
1 Tbsp. olive oil
1 tsp curry powder
½ cup quinoa, rinsed
1 cup chicken broth
1/3 cup red onion, finely diced
2 cups baby kale mix (or 1 cup finely chopped kale)
¾ Wild Blueberries, thawed and any liquid removed
½ cup walnuts, toasted and chopped
1/2 Tbsp. olive oil
1/2 Tbsp. apple cider vinegar
1/8 tsp. curry powder
/4 tsp. salt
Pepper to taste
- Preheat oven to 350 degrees. Spread butternut squash in an even layer on baking sheet, drizzle with olive oil and sprinkle with curry powder. Bake for 25 minutes or until squash can be easily pierced with a fork.
- Meanwhile, add quinoa and chicken broth to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook for about 18 minutes or until liquid is gone and quinoa can be easily fluffed with a fork. Remove pan from heat and allow to cool slightly, about 5 minutes.
- In a large mixing bowl, combine roasted squash, red onion, and baby kale mix. Mix together, allowing the kale mix to wilt slightly. Add quinoa.
- In a small bowl, mix together ingredients for the dressing. Pour over quinoa salad. Lightly mix in blueberries. 5. Serve warm or chilled. Store in refrigerator for up to one week.
Wild Blue is Good for You!