Blueberry, Arugula & Quinoa Salad

Ingredients

1 cup quinoa, rinsed and drained

2 cups vegetable broth

Salt and pepper, to taste

6 T olive oil, divided

¼ cup sliced shallots

1 teaspoon minced garlic

3 T apple cider vinegar

1 T maple syrup or honey, or to taste

1 ⅓ cup blueberries, divided

5 ounces baby arugula

1 cup corn kernels (optional)

½ cup crumbled feta cheese (optional)

¼ cup chopped fresh basil

Instructions

1. Combine quinoa, broth, and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to a simmer. Cook until all liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff grains with a fork; set aside to cool.
2. Heat 1 T oil in a sauté pan over medium heat. Cook shallots and garlic until soft, about 5 minutes. Remove from the heat and cool.
3. Combine shallot-garlic mixture, remaining oil, vinegar, syrup or honey, and ⅓ cup blueberries in a blender; blend until smooth. Season with salt and pepper.
4. In a large bowl, gently toss together quinoa, remaining blueberries, arugula, corn, feta, and basil.
5. Drizzle with dressing before serving.

Serves: 6 to 8

Inspired by pccmarkets.com/recipe/blueberry-quinoa-salad/