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
  • Salt
  • Freshly ground pepper


  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. Season with salt and fresh ground pepper to taste.