Wild Blueberry Quinoa Salad
• 1 1/3 cup Wyman’s Frozen Wild Blueberries
• 2 Tbsp Red wine vinegar
• 1 1/2 tsp Pink peppercorns, coarsely ground
• 1 1/2 cup Quinoa
• 1 1/4 tsp salt
• 1 ea Zucchini medium
• 3 oz Havarti cheese
• 4 leaves Fresh mint, optional
• 1 cup Cottage cheese
Directions
- Mix Wild Blueberries with vinegar and pink pepper and set mixture aside.
- Cook quinoa as instructed in salt water. Let cool.
- Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes.
- Set aside.
- Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in Wild Blueberries and mint leaves. Serve with baguette if desired.
Your Partner in Culinary Excellence
Customer Portal