Barbecue side dishes like potato salad, macaroni and cheese and baked beans can often be more exciting than the main event, but while they’re tasty they can be jam packed with unhealthy fats and high in calories. While there is room for conscious indulgences, why not serve up a delicious and healthy option that will have your guests coming back for seconds — or thirds. This festive quinoa salad is loaded with fiber, antioxidants — and will also look pretty on your table! The combination of fresh seasonal cherries and blueberries with goat cheese and pecans will satisfy your taste buds whether you’re craving sweet or savory. Add it to your 4th of July menu — and enjoy all season long.
INGREDIENTS
- 1 1⁄2 cups Dry quinoa or quinoa rice blend (unseasoned)
- 1⁄4 cup Extra Virgin Olive Oil
- 1⁄4 cup Fruity vinegar (balsamic based fruity vinegars work as well)
- 3⁄4 tsp Salt
- 1⁄4 tsp Pepper
- 1 cup Fresh blueberries (frozen also work, just thaw and drain well)
- 3⁄4 cup Goat cheese
- 1⁄2 cup Chopped toasted pecans
DIRECTIONS
- Cook quinoa or rice mixture per package directions. Rinse with cold water after cooking, until cool to the touch, drain well.
- While grains are cooking whisk oil, vinegar, salt and pepper in a large bowl.
- Add the cherries, blueberries, pecans and cooled quinoa. Toss to combine.
- Fold in the goat cheese. Serve room temperature or cold!
WHY WE LOVE THIS RECIPE
Instead of the typical macaroni or potato salad, this salad has filling and heart healthy quinoa as the base. Plus, added antioxidants from the fresh berries and a nice crunch from the pecans.
Recipe courtesy of Tonya Andruskiewicz, Nutritious Life Studio Alumni + DandyLife KitchGym
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