Quinoa Salad with Wild Blueberries

Ingredients

• 1 1/3 cups fresh or frozen Wild Blueberries
• 2 tablespoons raspberry vinegar (or red wine vinegar)
• 1/2 teaspoon coarsely ground pink peppercorns
• 1/2 cup quinoa
• 1/4 teaspoon salt
• 1 medium zucchini
• 3 ounces Havarti cheese
• 1 cup 2% milk fat cottage cheese
• Fresh mint

Preparation

1. Mix Wild Blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in Wild Blueberries and mint leaves. Serve with baguette if desired.

Preparation Time

30 minutes plus thawing and cooling time

Serves

Serves 2

Source

Wild Blueberry Association

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