A few weeks ago, while scouring Pinterest, I stumbled across a recipe for Blueberry Mango Quinoa Salad from Veggie Belly’s website. I have long been a fan of quinoa and am always looking for new ways to prepare it. This looked deliciously wonderful, and it’s the time of year when prices on fruits like blueberries and mango are starting to drop, so I pinned it. And I just couldn’t wait to try it!
Last week, Hello Brielle was coming for lunch, and I decided that this was the perfect opportunity to try out my new quinoa recipe. I also decided that I should make it the day before…to make sure that it was fit to serve my guest, but mostly because I was just dying to try it (if I’m going to be completely honest).
Now, you have have to understand one thing about me…I very rarely follow a recipe. I’m always finding ways in which I think I can improve it. And this one was no exception. I took Veggie Belly’s base recipe, then added a few of my own ingredients, including 1/4 cup of feta, 1/2 cup of pecans and 1 cup of chicken breast (in my defense, she does encourage you to customize your own dish; I was simply taking her advice). And I loved it (as did Baby; he couldn’t get enough of it)! I was concerned that it would have an overwhelming lemon flavor, but it didn’t. It was deliciously refreshing; a wonderful, healthy (and gluten free!) dish for a hot, summer day.
So if you’re in the market for new healthy and refreshing summer dish, head on over to Veggie Belly for the recipe, and give it a try. You won’t be disappointed.
Note: I made the salad in the morning, omitting the basil (per VB’s recommendation) and pecans (I was concerned that they would get soggy) until just before serving. There was a little bit left over, which I ate the following day and found that it was still good. Personally, I don’t think you’d necessarily need leave them out, as long as you didn’t make the salad too far in advance.