Bob's Red Mill: Fresh & Seasonal

Blueberry and Feta Quinoa Salad For a delightfully cool and easy summer meal, this blueberry and feta quinoa salad is an excellent choice. Quick-cooking quinoa keeps kitchen time minimal, feta adds a nice salty bite, and blueberries offer a sweet taste of summer.

INGREDIENTS 2 cups Water ½ tsp Salt 1 cup Bob’s Red Mill ®

⅛ tsp Black Pepper 1 ¼ cups fresh Blueberries 1 cup seeded and diced Cucumber 1 cup crumbled Feta ½ cup thinly sliced Green Onions 1 cup minced fresh Mint

Organic Quinoa Grain 2 Tbsp Extra Virgin Olive Oil 2 Tbsp White Wine Vinegar 1 Tbsp Honey ¼ tsp Salt

INSTRUCTIONS • Place water and salt in a medium pot and bring to a boil. Add quinoa, reduce heat to a simmer, cover and cook for 12 minutes. Remove from heat, drain, rinse in cold water and let cool for at least 30 minutes. • In a large bowl, whisk together oil, vinegar, honey, salt and pepper. Add cooked and cooled quinoa, blueberries, cucumber, feta and green onions and toss to mix. Just before serving, gently mix in diced fresh mint. Makes 4–8 servings.

BOB’S RED MILL E-BOOK | FRESH & SEASONAL: 10 FRESH PICKS FROM THE FARMERS MARKET