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September 16, 2020 Gluten-Free

Turmeric Blueberry Quinoa Salad

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 (click to scale)

Ingredients

  • 2 cup fresh baby spinach
  • 2/3 cup red quinoa dry
  • 1 cup Fresh Blueberries
  • 1/4 cup whole cashews
  • 1 cup fresh English cucumbers sliced
  • 1 1/3 cup boiling water
  • 1/2 cup Balsamic Turmeric Mustard Vinaigrette

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Instructions

  • Make vinaigrette according to recipe.
  • Add water and quinoa into a sauce pot. Bring to a boil , cover and simmer for about 20 minutes. Cool.
  • In 400°F oven, spread cashews onto sheet pan. Cook for 6-8 minutes until toasted. Cool and chop.
  • In a bowl combine quinoa, cucumbers, blueberries and cashews. Toss until evenly distributed.
  • Serve on a plate of spinach with dressing.

Nutrition

Calories: 280kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 400mg | Fiber: 5g | Sugar: 8g
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Categories: Gluten-Free

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