Quinoa Salad with Spinach Dressed in Bloo

This quinoa and spinach salad resembles a tabouli but uses fresh spinach instead of
parsley. Gluten-free quinoa is cooked with blueberry juice and combined with spinach,
blueberries, celery and green beans tossed in a zesty blueberry citrus dressing. Paired
with a meat or fish this salad is a great way of adding grains and veggies to your next

Serves: 2
Ready In: 30 Min
Prep Time: 15 Minutes
Cook Time: 15 Minutes


2 cups bloo Blueberry Citrus Juice 500 mL
1 cup water 250 mL
1 cup quinoa 250 mL
1 cup slivered green beans 250 mL
1 cup diced celery 250 mL
2 cups baby spinach 500 mL
1/2 cup diced sweet onion 125 mL
1/4 cup finely chopped cilantro 50 mL
1 cup fresh blueberries 250 mL
1 cup 8 oz.canned Mandarin orange segments (optional) 250mL
1 cup Ripe avocado chopped 250mL
1/4 cup olive oil 75 mL
1/2 cup bloo Blueberry /citrus juice 100 mL
1 tbsp white wine vinegar 15 mL
1 tsp Dijon mustard 4 mL
1 tbsp maple syrup 15 mL
1/2 tsp each salt and fresh cracked pepper 2 mL

Cooking Instructions:

In medium saucepan, bring the blueberry citrus juice to boil. Add quinoa and return to
boil; reduce heat to maintain a simmer; cover and cook until all liquid has been
absorbed, about 12 minutes. Remove from heat, keep covered and let sit for 15
In a saucepan of boiling, salted water, steam green beans for 30 seconds add celery
and cook 10 seconds more. Immediately transfer to colander and run under cold water to stop the cooking process.
In large bowl, combine cooked quinoa, beans and celery mixture, spinach, onion,
cilantro, mint, blueberries, olive oil, bloo juice, white wine vinegar, Dijon, maple
syrup, salt and pepper. Toss gently to combine. Let sit 30 minutes before serving.
Makes 4 to 6 servings.
Tip: If cilantro is not a favourite at your table substitute with flat leaf parsley.
Per serving: 338 calories, 15 g fat, 2 g sat. fat, 0 g trans fat, 278 mg sodium,
47 g carbohydrates, 7 g fibre, 21 g sugar, 7 g protein.