Black River Blueberry and Mint Quinoa Salad
Prep time: 
Cook time: 
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Serves: 2-4
  • 1½ cups dry quinoa, plus 3 cups salted water
  • 1 tablespoon olive oil, plus 1 additional tablespoon, divided
  • 2-3 cloves garlic, minced
  • ½ small red onion, finely diced
  • 1 tablespoon lemon juice
  • 1 teaspoon lime zest
  • 1 cup blueberries
  • ½ teaspoon sugar
  • ½ cup feta cheese, crumbled
  • 1 avocado, finely diced
  • ½ cup salted and dry roasted pecans, rough chopped
  • ½ cup mint leaves, loosely packed, rough chopped
  • Sea salt and fresh ground peppercorn, to taste
  1. In heavy bottom pot, over medium-high heat, bring quinoa to a rolling boil. Reduce heat & simmer covered for 20-30 minutes, or until liquid absorbed & grains tender. Drain. Fluff with fork. Set aside to cool.
  2. Meanwhile, in sauté pan over medium-high heat, bring 1 tablespoon oil to a gentle simmer. Toss in the garlic and onion. Sauté 5-7 minutes or until just fragrant. Remove from heat. Set aside to cool.
  3. In large mixing bowl toss together cooked grains, 1 tablespoon olive oil, sautéd onion-garlic, lemon juice, lime zest, blueberries & sugar. Let rest 10 minutes. Fluff with fork, then drain.
  4. Add avocado, feta, pecans, & mint leaves. Season additionally, to taste. Serve.
Recipe by "A Bachelor and His Grill" at