Blueberry Persimmon Quinoa Salad with Rosemary Balsamic Vinaigrette
Prep Time
10mins
Cook Time
30mins
Total Time
40mins
Sweet, plump fresh blueberries and luscious fall persimmons are tossed with quinoa napped in a white balsamic vinaigrette bearing a subtle hint of savory rosemary and nutmeg.
Servings: 3-4 servings
Ingredients
1cupquinoaprepared according to package directions*
1 1/2cupvegetable stock*
2/3cupfresh blueberries
1Fuyu persimmonpeeled and sliced
1/4cupwhite balsamic vinegar
1/2cupextra virgin olive oil
1teaspoonagave or honey
1/4t.fresh ground pepper
1/4teaspoonsalt
1/8teaspoongrated nutmeg
1Fuyu persimmon
1/2cupfresh blueberries
4butter lettuce leaves
Instructions
Prepare the quinoa using vegetable stock according to package directions.
Meanwhile, whisk together the balsamic vinegar, olive oil, pepper, salt, rosemary and nutmeg.
Fluff quinoa and transfer to a glass bowl. Add vinaigrette and toss. Gently fold in blueberries and persimmon. Serve warm or at room temperature with butter lettuce leaves.