Yield: 2 servings

1¾ cups water

1 cup organic white quinoa

½ cup fresh or frozen organic blueberries

¼ cup finely chopped red or white onion

¼ cup finely chopped fresh Italian parsley

1 Tbsp aged balsamic vinegar

⅓ tsp Himalayan pink salt

Organic, extra virgin olive oil

Combine quinoa, water and salt in a medium pot. Bring to a boil; cover and reduce heat; and simmer for 15 minutes. Remove covered pot from heat and let sit for 10 minutes before removing lid and fluffing the grains with a fork. 

Add vinegar, blueberries, parsley and onion; mix gently. Serve quinoa salad warm or cold with a drizzle of olive oil.

Recipe courtesy of frequent contributor Marlaina Donato.

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