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Loaded with protein, fiber, vitamins and antioxidants, this quinoa salad checks the nutritional box. Sweet pops of blueberry, crunchy apple pieces and crisp Brussels sprouts shavings, rounded out with a cilantro-lemon dressing will make this recipe a regular on your summer menu rotation.
3 cups cooked quinoa
1 ½ cups fresh blueberries
1 ½ cups shaved Brussels sprouts (about 10 large)*
1 small apple, finely diced
3 TBSP olive oil
3 TBSP fresh lemon juice
2 TBSP freshly chopped cilantro
2 tsp lemon zest
1 TBSP agave
1 tsp sea salt
½ tsp fresh cracked pepper
*Pre-shaved Brussels sprouts are easy to find in the grocery store. If using whole sprouts, simply lay whole sprout on side, cut thinly with a sharp knife, and break apart shavings with your fingers.
1. In small bowl, whisk together the olive oil, lemon juice, cilantro, lemon zest, agave, salt and pepper.
2. In a large bowl, gently toss together the quinoa, blueberries, sprouts and apples.
3. Pour the dressing over the quinoa mixture and toss gently until well combined.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.