Instead of pasta salad this summer, use quinoa as the base for your next cookout side. This one is full of plump blueberries, crisp kale, a touch of salty feta, and crunchy almonds, and is lightly dressed with olive oil and fresh lemon. It’s guaranteed to be a hit!
- 2 cups cooked quinoa, cooled
- 1 cup fresh blueberries
- 1 1/2 cups shredded kale
- 3/4 cup crumbled feta
- 1/2 cup sliced almonds
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- Freshly ground pepper
- In a large bowl, combine quinoa, blueberries, kale, feta, and almonds. Mix until well combined.
- Add olive oil and lemon juice and toss to fully coat. Season with salt and fresh ground pepper to taste.