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  • MaryAnn Dowell

    Mango Blueberry Quinoa Salad with Lemon Basil Dressing Recipe My sister regularly gets this blueberry mango quinoa salad with lemon basil dressing at the Marks and Spencer grocery store in UK. She also regularly raves about it to me. She says it’s the perfect healthy salad for summer – fruity, tangy, fresh and filling. Marks and Spencer’s version of this salad has quinoa, barley, red rice, sprouts, mango, blueberry, and cucumbers. I simplified it a bit,

  • Marilee Harton

    Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe Serves about 2 For the quinoa 1/2 cup quinoa 1 cup water For the fruits and veggies ½ cup fresh blueberries ½ cup cubed ripe mangoes ½ cup cubed cucumbers 1/2 tablespoon dried cranberries For the lemon basil dressing 1½ tablespoons extra virgin olive oil 2 tablespoons lemon juice 1/4 teaspoon lemon zest 10 Basil leaves, chopped finely Salt and pepper Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature. While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad. Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black. Add half the dressing to the quinoa and mix gently. Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.

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