This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!

Since first trying quinoa a couple years ago, it’s become a huge staple in my diet. Not only is it delicious and versatile, but it’s also gluten-free and packed with great nutrients like protein, fiber, and magnesium. Instead of pasta salad this summer, cut some carbs and use quinoa as the base for your next salad. This one is full of plump blueberries, crisp kale, a touch of salty feta, crunchy almonds, and is lightly dressed with olive oil and fresh lemon. It’s guaranteed to be a hit at your next picnic or barbecue!

Recipe: Blueberry, Kale, and Quinoa Salad

Photo by Kelli Dunn
Serves 4 to 6 as a side

What You'll Need:

2 cups cooked quinoa, cooled (prepared according to package directions)
1 cup fresh blueberries
1 1/2 cup shredded kale
3/4 cup crumbled feta
1/2 cup sliced almonds
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Fresh ground pepper

What to Do:

  1. In a large bowl, combine quinoa, blueberries, kale, feta, and almonds. Mix until well combined.
  2. Add olive oil and lemon juice and toss to fully coat.
  3. Season with salt and fresh ground pepper to taste, and enjoy!

*Pro Tip: If serving this as a picnic dish, try portioning the salad into crisp lettuce or kale cups to cut down on the need for utensils and make the salad a little more picnic-blanket friendly!

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