Another weekend is right around the corner, and if you need a quick, delicious and fresh summer salad I’ve got just the recipe for you!
This Chilled Blueberry and Fresh Corn Quinoa Salad is a unique and delicious flavor combination!
The fresh blueberries and corn work wonderful together for a crisp salad bursting with flavor!
Chilled Blueberry and Fresh Corn Quinoa Salad
1/2 cup of red quinoa
1 cup of fresh corn
1 cup of shaved brussels sprouts
1 cup of blueberries
1/4 cup of tahini, at room temperature
Apple cider vinegar
To make this delicious salad, start by cooking the quinoa. Add the quinoa and 1 cup of water to a small pot and bring to a boil. Once boiling, reduce heat and simmer (with lid on) until quinoa has absorbed the liquid. About 10-12 minutes. Stir occasionally to prevent sticking.
While quinoa is cooking, sauté the brussels sprouts until tender. This should only take a few minutes.
Once the quinoa and brussels sprouts are done, combine in a large mixing bowl along with the corn, blueberries and tahini. I used tahini at room temperature so that it was thin and easy to stir into and coat the salad with.
Chill the salad for a few hours before eating, and drizzle with olive oil and apple cider vinegar when serving. Enjoy!