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Prep Time: 15 mins | Cook Time: 30 mins | Serves: 4

Ingredients

• 1½ c cooked tri-color quinoa

• 1½ c blueberries

• 1 cucumber, finely chopped

• 2 bunches parsley leaves and some stems, finely chopped

• 1 c fresh mint leaves, finely chopped

• 4 scallions, finely chopped

• 1 c sweet onion, sliced

• 3 Tbsp lemon juice

• 3 Tbsp olive oil

• ½ tsp black pepper

• kosher salt to taste

Directions

1. Place the quinoa in a pot of boiling water and cook for 9 minutes. Drain in a fine mesh colander, and cool by running under cold water. Leave to dry.

2. In a large bowl, mix all ingredients together, seasoning to taste. Let the salad sit at least 20 minutes before serving.

3. Add grilled chicken breast or your favorite fish for a pop of protein.

Nutrition: (per serving) Calories: 260 kcals | Total Fat: 12 g | Saturated Fat: 1.5 g | Sodium: 144 mg | Carb: 36 g | Protein: 7 g | Fiber: 8 g | Calcium: 110 mg | Iron: 4.6 mg | Potassium: 590 mg.

Providence Heart Guide 2023
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