Oh hello, Tuesday-after-a-long-weekend.  Dave and I are back from four nights at the Farm with some of our favourite partners in crime, an annual weekend of good company and decadent eats in Northumberland county.  After four days of unbroken sun, swimming, and memory-making, we’re back in the city, sleepy & dehydrated, with an odd assortment of leftover groceries and not much interest in elaborate meal preparation.  Cue: this mango blueberry quinoa salad.

Your summer needs this salad.  Quick to throw together and both sweet & tangy, it’s refreshing to eat and beautiful to look at.  Too bad it’s another year before the next Farm weekend – this salad is just the kind of thing I try to serve there, since I want to feed everyone well without spending the whole day in the kitchen.  Also too bad that we ate it all in one sitting.  I’d really like some more of it right about now.

Mango Blueberry Quinoa Salad with Lemon Basil Dressing

from Veggiebelly.com

Ingredients

1/2 cup quinoa, rinsed
1 cup water
1/2 cup blueberries
1/2 cup mango, cubed
1/2 cup cucumber, cubed
1/2 tbsp dried cranberries
1 1/2 tbsp olive oil
1/4 tsp lemon zest
2 tbsp lemon juice
10 basil leaves, finely chopped
salt & pepper
1/3 cup walnuts, toasted & crumbled

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1.  In a small saucepan, bring the quinoa & water to a boil.  Reduce to a simmer, cover, and cook until done (about 15 minutes).  Remove from heat, fluff with a fork, and allow to cool to room temperature.

2.  Meanwhile, combine the blueberries, mango, cucumber and cranberries together in a bowl.  Refrigerate until ready to serve.

3.  Just before serving, whisk together the olive oil, lemon zest/juice, basil leaves, salt & pepper, and pour half over the quinoa; toss to coat.  Turn the quinoa out into a serving dish, and top with refrigerated fruit/cucumber and the walnuts.  Serve with the remaining dressing on the side, & add it to your individual serving to taste.