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Jennifer's Quinoa and Blueberry Salad with Pistachios

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Fresh, healthy and delicious
1½ cups quinoa
3 cups water
3 cups blueberries
1 cup pistachios
4 green onions white and green parts finely sliced
1 cup parsley chopped
1/4 cup orange juice
3 tablespoons olive oil
3 tablespoons rice vinegar
1 lime – zest and juice
1 tablespoon honey
1/2 teaspoon cinnamon
2-3 teaspoons freshly grated ginger
Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry.
Heat a medium saucepan over medium-high heat and add quinoa.
The extra water will steam off and eventually the quinoa will begin to toast a bit.
Takes about 5 minutes total, you should start to smell the grains as they toast.
Add 3 cups of water, a pinch of salt and bring to a boil.
Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed.
Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork.
Allow quinoa to cool before assembling the salad.
Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings.
You may want to add a bit more ginger. Set aside.
Toss quinoa, blueberries, green onions and pistachios in a large bowl.
Add dressing and parsley.
Toss well to combine.
Serve slightly chilled or even room temperature.
Prepared, tried and tested by: Jennifer Nowicki‎ 
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