1 cup quinoa
2 cups water
12 ounces blueberries
1 cup fresh mint, chopped
2 ounces feta cheese, crumbled
2 key limes, juice only
1 cup citrus flavored extra virgin olive oil


Rinse quinoa with water and drain. Bring two cups of water to boil.
When water is boiling, transfer rinsed quinoa and return to boil. Cover, reduce heat to low, and continue to cook until the water is gone and quinoa is cooked, about 12 to 15 minutes.
When quinoa is done, transfer to a mixing bowl and cool to room temperature.
Gently stir in blueberries, mint, feta, and lime juice with quinoa. Serve as-is or chill until ready to serve. Serve with olive oil, to drizzle over the salad.

Makes: 6 servings | Cook Time: 40 minutes

recipe_lauraAbout the Chef

Chef: Laura Bashar
Family: Married with three kids and a dog
Community: Rancho Peñasquitos
Hobbies and Interests: I have been blogging at since 2008. I enjoy hiking, cooking, photography, traveling, and being with my family.Favorite Local Activity: Hiking Torrey Pines Reserve
About the Recipe: This makes a great side dish to seafood or chicken. It’s light, full of flavor, and refreshing. It also makes a terrific appetizer. I love the versatility of quinoa. It’s a nutritious, gluten-free power horse that is also high in protein.
About the Chef: I am the photographer and co-author of cookbook, Cooking Techniques and Recipes with Olive Oil, and a self-taught cook. I have been cooking in the kitchen since I was a young child. Food is an expression of love in my family. I like to use fresh, colorful ingredients that don’t need much fussing because they are full of flavor. We eat with our eyes, so I try my best to create dishes that are delicious as well as beautiful.