Black River Blueberry and Mint Quinoa Salad

Black River Blueberry and Mint Quinoa Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 -4
Author A Bachelor & His Grill


  • 1 1/2 cups dry quinoa plus 3 cups salted water
  • 1 tablespoon olive oil plus 1 additional tablespoon, divided
  • 2-3 cloves garlic minced
  • 1/2 small red onion finely diced
  • 1 tablespoon lemon juice
  • 1 teaspoon lime zest
  • 1 cup blueberries
  • 1/2 teaspoon sugar
  • 1/2 cup feta cheese crumbled
  • 1 avocado finely diced
  • 1/2 cup salted and dry roasted pecans rough chopped
  • 1/2 cup mint leaves loosely packed, rough chopped
  • Sea salt and fresh ground peppercorn to taste


  • 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.
  • 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.
  • 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.
  • Add avocado, feta, pecans, & mint leaves. Season additionally, to taste. Serve.