LATE SUMMER BLUEBERRY AND TOASTED PECAN SALAD

This delicious salad is packed with flavor and is a great choice for lunch or a light dinner. It takes a few extra minutes to cook up the quinoa and toast the pecans but since the recipe yields three servings you’ll have plenty of left overs to eat throughout the week. 

 

Prep & Cook Time: 30 minutes
Yields 3 servings 

 

Ingredients:

¼ cup dry quinoa

½ cup water

¼ tsp cinnamon

 

¾ cup toasted pecans

 

6 cups baby spinach, prewashed

3 cups kale, prewashed and chopped

1 pint blueberries

1 cup feta cheese, crumbled

Directions:

  1. Boil ½ cup of water in a small sauce pan. Add quinoa and cinnamon and stir. Cover pan, reduce heat to low, and let cook until all water is absorbed – about 15 minutes. Cool in refrigerator 15 minutes.

  2. Spread pecans over the surface of a large skillet and place over low to medium heat. Let cook uncovered about 7 minutes. Toss or stir pecans and cook for an additional 7 minutes.

  3. In a large bowl combine spinach, kale, blueberries, and feta cheese. Add chilled quinoa and pecans. Serve with just a touch of your favorite balsamic dressing.

Notes:

  • Consider using quinoa in vegetarian dishes to add some extra protein. The rich flavor of quinoa combined with sweetness from cinnamon makes the spiced quinoa in this recipe a great addition to oatmeal and salads.​

  • It takes a few extra minutes to toast the pecans but it’s worth the time. Pecans will have a deep nutty fragrance when toasted but shouldn’t appear blackened or burned.