Blueberry Quinoa Salad with Aronia Vinaigrette



  • 1 cup quinoa
  • 2 cup water
  • Salt, to taste
  • 1 1/2 cup fresh blueberries
  • 4 oz reduced-fat feta cheese, crumbled (1 c.)
  • 1/3 cup chopped toasted walnuts
  • 1/2 cup chopped fresh parsley
  • 1/4 cup diced red bell pepper
  • 1/4 to 1/3 cup Sawmill Hallow Family Farms Aronia Cheyenne Vinaigrette



  1. For the salad, in a heavy sauté pan, toast the quinoa on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.
  2. Meanwhile, bring 2 cups water to boiling, then carefully pour water into the quinoa. Add salt to taste; cover, reduce heat to low and cook 15 minutes. Transfer quinoa to a large bowl; let cool.
  3. Add blueberries, feta, walnuts, parsley and bell pepper. Toss, then add aronia vinaigrette and toss again.

Daily nutritional values:

15 % vitamin A 6% calcium
25% vitamin C 8% iron

Nutritional Information Per Serving:

Calories: 180 Protein: 7g
Carbohydrate: 23g Saturated Fat: 1.5g
Cholesterol: 5mg Sodium: 230mg
Dietary Fiber: 3g Sugar: 8g
Fat: 7g Trans fats: 0g


Original recipe posted with permission from
Serves: 8