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Blueberry, Quinoa & Hazelnut Salad with Balsamic, Maple Dressing

Yields1 Serving

New and improved blueberry salad with hints of hazelnut and balsamic, maple dressing

 ½ cup dry quinoa
 1 cup vegetable stock or water
 2 tsp olive oil
 2 shallots, minced
 ¼ cup balsamic vinegar
 2 tbsp olive oil
 ½ cup fresh blueberries
 1 tbsp maple syrup
 2 cups mixed salad greens
 ½ cup blueberries
 ½ cup roasted unsalted hazelnuts
1

Rinse quinoa with cool water through a fine mesh strainer.

2

Transfer into a small saucepan with vegetable stock and place over a high heat. Bring to the boil and then immediately reduce heat to low.

3

Cover, and simmer for 15-20 minutes, or until liquid is absorbed. Remove saucepan from heat and allow to cool.

4

For the dressing place a small frypan over medium heat.

5

Once hot, add 2 teaspoons olive oil and minced shallots. Stirring often, sauté for 5 minutes or until tender and slightly caramelised. Remove saucepan from heat and allow to cool.

6

Add shallots to a food processor or blender with balsamic vinegar, olive oil, blueberries, maple syrup, and a pinch of salt and pepper. Blend for 1 minute or until pureed and smooth.

7

Gently toss the mixed greens, cooled quinoa, blueberries and hazelnuts in a large bowl and serve onto plates. Drizzle with dressing and a few extra blueberries. Serve immediately.

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