Mango & Blueberry Quinoa Salad with a Citrus Vinaigrette
Mango & Blueberry Quinoa Salad with a Citrus Vinaigrette
Brie Thompson
4
15 minutes
15 minutes
Sweet, tangy, and a little bit fun, this quinoa salad is one I am always happy to bring to the table. Juicy blueberries and sweet mango meet a bright citrus vinaigrette made with Summer Peach White Barrel Aged Balsamic and Blood Orange Infused Olive Oil, then feta and fresh parsley add a savory finish. A sprinkle of Vanilla Bean Infused Sea Salt is the little surprise. Serve it as a light main or alongside grilled chicken, shrimp, or fish.
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Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 Tbsp Honey
- 2 Tbsp Summer Peach White Barrel Aged Balsamic
- 1 Tbsp Blood Orange Infused Olive Oil
- ½ cup Blueberries
- ½ cup Dried Mango, chopped
- ½ cup Feta Cheese
- 1 Tbsp Freshly Chopped Parsley
- ½ tsp Vanilla Bean Infused Sea Salt, to finish
Directions
Combine the quinoa and water in a large saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer until the water is absorbed, about 15 minutes. Fluff with a fork.
In a medium bowl, whisk together the honey and Summer Peach White Barrel Aged Balsamic. Slowly drizzle in Blood Orange Infused Olive Oil, whisking continuously, to make the dressing.
Pour the dressing over the cooked quinoa. Add the blueberries, mango, feta, and parsley and toss to combine. Finish with Vanilla Bean Infused Sea Salt. Serve immediately.