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Blueberry, Quinoa, and Feta Salad with Candied Walnuts

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A fresh and flavorful salad combining blueberries, quinoa, feta, and candied walnuts for a delightful meal or side dish.

Ingredients

Broth

  • 1/2 cup Pacific Foods® Organic Vegetable Broth

Quinoa

  • 1/2 cup uncooked quinoa, rinsed

Greens

  • 6 cups arugula

Walnuts

  • 1/2 cup raw walnuts

Coconut oil or butter

  • 1 teaspoon coconut oil or butter

Maple syrup

  • 3 tablespoons pure maple syrup

Olive oil

  • 1/4 cup olive oil

Balsamic vinegar

  • 4 tablespoons balsamic vinegar

Dijon-style mustard

  • 2 tablespoons Dijon-style mustard

Pure maple syrup

  • 2 teaspoons pure maple syrup

Dried oregano leaves

  • 1/2 teaspoon dried oregano leaves

Sea salt

  • 1/2 teaspoon sea salt

Black pepper

  • 1/2 teaspoon black pepper

Blueberries

  • 1 cup fresh blueberries

Feta cheese

  • 1/2 cup feta cheese

Red onion

  • 1/4 red onion red onion, thinly sliced

Instructions 

  • Cook quinoa in vegetable broth until tender, then let it cool.
  • Toast walnuts with coconut oil and maple syrup until caramelized, then set aside.
  • Whisk together olive oil, balsamic vinegar, mustard, maple syrup, oregano, salt, and pepper to make the dressing.
  • In a large bowl, combine cooked quinoa, arugula, blueberries, feta, red onion, and candied walnuts. Toss with dressing.
  • Serve immediately or chill before serving.

Notes

For extra flavor, add fresh herbs like basil or mint.
Calories: 450kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: blueberry