1 cup quinoa, rinsed well
2 cups chicken broth
1 can corn
1 can Oregon Fruit Blueberries, drained (reserve syrup for popsicles, stay tuned for the recipe!)
1 cup cherry tomatoes, halved
½ cucumber, peeled, seeded and chopped
3 Tbs chopped parsley
1 Tbs chopped basil
1 jalapeno, minced
Dressing:
1 tsp lemon zest
4 Tbs. lemon juice
3 Tbs. extra virgin olive oil
1 Tbs. honey
salt and pepper
Add quinoa and broth to a saucepan and bring the broth to a boil. Cover, reduce heat to med-low and cook until quinoa is tender, broth absorbed about 20-25 minutes. Let cool completely.
For the dressing, combine all ingredients and whisk to combine.
Combine all salad ingredients except blueberries. Add dressing and mix well. Add blueberries last and gently toss. Salt and Pepper to taste.
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