the pollen count

I wanted to make something savory with all the blueberries I bought last week at the Farmer’s Market, since I am trying not to eat things with added sugar. Visions of blueberry scones, cobblers, pie and other sweet things are dancing in my head but I resisted temptation (for now) and made a grain salad instead. Turns out this was super satisfying and I didn’t even want dessert after eating a huge bowl of it.  Will see how long I last before I succumb to my favorite blueberry scone recipe:)

I was going to make this with red quinoa but I found a bag of Trader Joe’s mixed grains that looked perfect for this salad, so I used that. You could use any grain or combination of grains that appeals to you as long as they take about the same time to cook. After I made it the first time I thought of all sorts of other things that would be great to include so I made it a second time and added a few more things (sugar snap peas and sauteed kale) that really took it to another level. Like most all my recipes, you can add/substitute your own favorite ingredients, but don’t leave out the blueberries and do make the lemon vinaigrette. It balances the sweetness of the fruit.
This is a perfect salad for a warm summer evening and would be a great potluck dish, since the flavors really develop after sitting awhile.

 

BLUEBERRY MANGO MIXED GRAIN SALAD with LEMON VINAIGRETTE
(makes 2- 3 large servings or 4 -5 smaller side servings)

INGREDIENTS:
1 cup quinoa, couscous, bulgar, freekah or other grain of your choice
½ cup orange juice
½ cup water
1 tsp olive oil
¼ tsp. garlic powder
Pinch of salt
½ cup chopped onion (red, preferably)
½ cup diced fresh mango
¾ cup fresh blueberries
1 avocado, diced
*1/3 cup fresh sugar snap peas (sliced into ½ inch pieces) – optional but yummy
*1 cup chopped kale, sauteed briefly in coconut oil – (optional but I added it the second time and recommend it. Blueberries and kale go great together plus it boosts the nutrition level even more)

LEMON VINAIGRETTE:  (makes about 1/2 cup)

Juice from ½ lemon
1/3 cup olive oil
1 small clove garlic, peeled & smashed
1-2 tsp. agave or maple syrup
2 TBSP. chopped fresh chives
2 TBSP chopped fresh mint
2 TBSP chopped fresh parsley

DIRECTIONS:

1. For the salad, bring the water and orange juice to a boil and add your grain(s). Adjust the water amount for whatever grain you choose. Add a tsp. olive oil, the garlic powder & reduce to very low simmer. Put a lid on the pot and let it cook for between 10 -20 minutes, depending on what grain you are using.
2. While the grain cooks, chop the onion, dice the fresh mango, avocado and sugar snap peas, set aside.
3. Chop the herbs finely and save half for the garnish. Slice the sugar snap peas into 1/2 inch pieces, set aside.
4. Chop the kale and saute briefly in coconut oil, set aside.
5. For the vinaigrette,whisk the lemon juice, smashed garlic, olive oil and agave or maple syrup until it thickens and emulsifies. Add half the chopped herbs and stir well.
6. When grain is cooked place it in a big bowl and let it cool for about 10 -15 minutes until it is fluffy.
7. Gently fold in the onion, mango, blueberries, sugar snap peas, kale and avocado.
8. Divide into serving bowls, drizzle with Lemon Vinaigrette and toss to coat the grains.

   

   Garnish with freshly chop chives, mint and parsley. ENJOY!