Blueberry, Kale and Quinoa Salad with Blueberry Vinaigrette


For the quinoa:
  • 1 cup Quinoa
  • 2 cups Water
For the blueberry vinaigrette:
For the salad:
  • 1-1/2 cups Shredded Kale (massaged)
  • 1 teaspoon Kosher Salt
  • 1/4 cup Olive Oil
  • Cooked Quinoa
  • 1/2 cup Sliced Almonds
  • 1 Red Pepper, diced
  • 1 cup fresh Blueberries
  • 1 Red Onion (small) diced
  • 3/4 cup crumbled Feta
  • Blueberry Vinaigrette


  1. Cook quinoa according to package directions.
  2. Remove from heat and cool.
  3. Cover and refrigerate.
  4. In a stainless steel bowl combine balsamic vinegar, oil, garlic and honey until until well mixed. Add pourable Fruit and stir well.
  5. Cover and refrigerate until ready to use.
  6. In a large bowl combine Kale, salt and oil in a stainless steel bowl and massage until wilted.
  7. Add Quinoa, blueberries, kale, red pepper, feta and onion and mix well.
  8. Add Blueberry vinaigrette and mix well.
  9. Garnish with sliced almonds.
  10. Season with salt and pepper.

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