Blueberry Quinoa Salad with Toasted Walnuts

I eat a salad almost every day, so I have to be pretty creative to keep things interesting.  Lately, I've been adding grains to my salads to make them heartier and increase the nutritional punch.  Today's salad includes quinoa and walnuts, so it's a protein powerhouse.  That protein, along with the antioxidant-rich blueberries and calcium- and iron-containing greens, combine to make a VERY healthy meal.  Enjoy!

BLUEBERRY QUINOA SALAD WITH TOASTED WALNUTS

Ingredients:

1 cup quinoa, rinsed

1 1/2 cups vegetable broth or water (it's so much better with the broth!)

1/2 cup walnuts, chopped

1 cup fresh blueberries

5 cups mixed greens

Balsamic vinegar to drizzle

Extra virgin olive oil, to drizzle (if desired)

1.  Stir quinoa and broth together in a medium pot.  Bring to a boil.  Reduce heat and simmer, covered, for about 15 minutes.  You'll know that the quinoa is done when the ring separates from the grain (see picture below).  Set aside.

2.  Toast walnuts in saucepan over medium heat.  Walnuts are done toasting when they are slightly browned and begin to release a (delicious) smell.  Set aside.

3.  Toss blueberries, greens, and walnuts in a large bowl.

4.  Here's where it's up to you.  If you'd like an entirely cold salad, chill the quinoa before tossing it with the rest of the salad.  If you're feeling adventurous, add it while it's still warm.  Personally, I love the feel of warm quinoa in a cold, crisp salad.  Also, play around with the amount of quinoa you add.  I usually have a little bit left over to use in another recipe.

5.  Drizzle with balsamic vinegar and/or olive oil.

Stir quinoa and broth together in a medium pot.  Bring to a boil.
Reduce heat and simmer, covered, for about 15 minutes.  You'll know that the quinoa is done when the ring separates from the grain (see picture ).  Set aside to cool.
NOTE:  This picture shows tri-colored quinoa, but any color can be used.

 Toast walnuts in saucepan over medium heat. 

Toss blueberries, greens, and walnuts in a large bowl.  Here's where it's up to you.  If you'd like an entirely cold salad, chill the quinoa before tossing it with the rest of the salad.  If you're feeling adventurous, add it while it's still warm.  Personally, I love the feel of warm quinoa in a cold, crisp salad.

               Drizzle with balsamic vinegar and/or olive oil.

ENJOY!