I just ate the most amazing salad – full of fresh corn, blueberries, basil and quinoa. Although I usually enjoy the result, I tend to cringe at the idea of putting delicious summer fruits into savory things. I’ll throw an apple into anything – but I’m a purist when it comes to farm fresh nectarines, peaches, apricots and berries. I made an exception for blueberries last night while concocting a quinoa salad to bring for my lunch – and the result was divine. Crunchy  corn and sweet blueberries, paired with a mild balsamic and olive oil dressing, laced with just picked basil and tossed with wholesome quinoa. So good.

To create:

  1. two ears of summer corn – cooked lightly (boil water, add corn, cook 5 minutes and drain) after your corn has cooled, cut from the cob
  2. one pint blueberries, washed
  3. 1 cup quinoa, rinsed (boil quinoa in 1 1/2 cups water, cover, reduce heat and simmer for 15 minutes. set aside)
  4. small bunch of basil, washed and chopped
  5. olive oil, sea salt, balsamic vinegar combined to make about 1 cup of dressing
  6. in a bowl, combine corn, blueberries and basil. toss with dressing. add cooked quinoa. enjoy!
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