Recipe: Lemon Blueberry Basil Quinoa Salad
With a growing belly, increasing outside temps in a tiny suburban apartment with only one air conditioner unit and a little human who keeps me on my toes, cooking elaborate meals has not been at the top of my to-do list, these days. That's why simple meals like this have been my absolute favorite, as of late. Cool and refreshing, with all the flavors of summer, little effort to pull together, and leftovers that last. Yes, please.
Packed with plant based protein and B-vitamins, quinoa adds a neutral palate for the bright flavors of the fresh summer blueberries, basil and sweet, acidic honey lemon dressing, finely chopped kale adds a dose of hearty greens and white beans add more protein and fiber for a filling one-bowl meal. Switch up the greens, if you prefer; spinach or arugula would make an awesome substitute, and chickpeas would work well in place of white beans. But however you choose to make it, try this simple recipe this summer- I promise it won't disappoint.
Lemon Blueberry Basil Quinoa Salad
2 cups cooked quinoa, cooled 1 cup fresh blueberries, rinsed 1 can, drained or 1 1/2 cups cooked and cooled white beans 1 cup finely chopped kale 1/4 cup fresh basil, chiffonade (or finely chopped) honey lemon dressing: 1/4 cup avocado oil juice of 1 lemon (more to taste) zest of 1 lemon 1 tbsp honey large pinch sea salt (about 1/4 tsp, or to taste) 1. In a large bowl, toss together salad ingredients.
2. In a separate, small bowl or blender, combine dressing ingredients and whisk or blend well. Taste for desired acidity and sweetness, adding more lemon juice or sea salt as needed (should be a bit salty, as it will season the whole salad).
3. Drizzle salad ingredients with dressing and toss until well-incorporated. Season to taste. Serve within 3 days for best flavor.
Do you have a favorite summertime full-meal salad? Share with us!