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Blueberry Mango Quinoa Salad with Lemon Basil Dressing

(recipe, Katie Hickey)


The fillings in this salad can be switched around, but it is a great meal to eat all week.


  1. ½ cup quinoa
  2. 1 cup water
  3. ½ cup fresh blueberries
  4. ½ cup chopped mango
  5. ½ cup chopped cucumber
  6. ½ Tbsp. dried cranberries (optional- I left these out)
  7. feta cheese
  8. 2 Tbsp. lemon juice
  9. olive oil (to taste)
  10. ¼ tsp. lemon zet (or more)
  11. 10 basil leaves, finely chopped
  12. salt and pepper


  1. If not rinsed, rinse the quinoa. Place in a medium saucepan with water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until cooked. Remove lid, fluff with a fork, and set aside.
  2. Whisk together all dressing ingredients, except chopped basil. Chop and add the basil just before serving.
  3. Mix all ingredients together and toss with dressing to taste (you won't use all of it probably). Serve warm, room temp, or cold.