Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste makes eating healthily easy in this Blueberry Quinoa Salad! Local ingredients like Leelanau Cheese raclette cheese and Food for Thought organic blueberry lavender preserves are featured in this Up North recipe!
Look for more of Kristin’s fresh and tasty recipes on her blog The Intentional Minimalist
9 Bean Rows napa cabbage 9 Bean Rows salad mix
9 Bean Rows wild leeks
9 Bean Rows garlic scapes
9 Bean Rows mint
9 Bean Rows turnip
Guntzviller’s Berry Farm frozen blueberries
Leelanau Cheese raclette cheese
Food for Thought organic blueberry lavender preserves
Food for Thought organic wild leek vinegar
Wild leek infused olive oil (recipe link)
Eden Food’s organic quinoa Sea salt
Add one half cup dried quinoa to three quarters cup water; bring to a boil. Reduce heat to low, cover and cook for twenty minutes. Let one cup blueberries thaw on counter. Zest lemon and mince zest, set aside. Juice lemon and set aside. Mince two tablespoons mint and set aside. Remove cooked quinoa from heat and stir in one teaspoon oil, one tablespoon mint, one teaspoon zest, one tablespoon juice and let sit a few minutes. Julienne one cup cabbage stems and one cup turnip; add to glass bowl. Chiffonade two cups cabbage greens and add to the bowl. Thinly slice one tablespoon leek whites and one tablespoon scapes, then add to the bowl with one tablespoon mint. Mix together three tablespoons oil, two tablespoons preserves, one teaspoon zest, one tablespoon mint, two tablespoons vinegar, one tablespoon juice and a little salt to taste. Add two tablespoons dressing to the vegetables in the glass bowl, stir well with a little salt and let sit for ten minutes. Stir quinoa and add one cup blueberries. Finely chop one tablespoon cheese per salad. plate two cups salad greens per salad, one cup vegetable mixture, one cup quinoa, one tablespoon cheese and drizzle with dressing.