Red White Blue Quinoa Berry Salad Food

RED, WHITE & BLUE QUINOA BERRY SALAD

Red, White & Blue Quinoa Berry Salad image

Quinoa gets the sweet treatment in this refreshing summer salad with strawberries, blueberries, and red currants (though you can easily sub raspberries or blackberries in for the currants).

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 8

Ingredients

1 tablespoon lime zest (from about 1 large lime)
2 tablespoons fresh lime juice (about 1 large juicy lime)
3 tablespoons honey (can sub agave syrup or Grade A pure maple syrup)
1 tablespoon fresh chopped peppermint
2 cups cooked quinoa* (start with about 3/4 cup dried quinoa)
2 cups blueberries
1 cup strawberries (hulled and diced)
1/2 cup red currants (can substitute blackberries or raspberries)

Steps:

Make the dressing. In a small bowl, whisk together the lime zest, lime juice, honey, and peppermint. Set aside.
Place the quinoa, blueberries, strawberries, and red currants in a large bowl. Pour the dressing over the top and toss gently. Serve.
Keep refrigerated in an airtight container for up to two days, but I think it's better when served right after assembling.

RED, WHITE 'N' BLUE SALAD

Red, White 'n' Blue Salad image

Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! -Laurie Neverman, Green Bay, Wisconsin

Provided by Taste of Home

Categories Desserts Lunch Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 package (3 ounces) berry blue gelatin
2 cups boiling water, divided
2-1/2 cups cold water, divided
1 cup fresh blueberries
1 envelope unflavored gelatin
1 cup heavy whipping cream
6 tablespoons sugar
2 cups sour cream
1 teaspoon vanilla extract
1 package (3 ounces) raspberry gelatin
1 cup fresh raspberries
Optional: Whipped topping and additional berries

Steps:

Dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour. , In a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add cream and sugar; cook and stir over low heat until dissolved. Cool to room temperature. Whisk in sour cream and vanilla. Spoon over blue layer. Refrigerate until firm., Dissolve raspberry gelatin in remaining hot water; stir in remaining cold water. Add raspberries. Spoon over cream layer. Chill until set. Top with whipped topping and berries if desired.

Nutrition Facts : Calories 179 calories, Fat 11g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 46mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

RED, WHITE, AND BLUEBERRY SALAD

Red, White, and Blueberry Salad image

Provided by Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cups watermelon cubes
2 white or donut peaches, pitted and cut into bite-sized pieces (use Bartlett pears, if peaches are out of season)
2 cups blueberries
2 tablespoons freshly squeezed lemon juice, or to taste
2 tablespoons sugar, or to taste
1/2 cup canned coconut milk
3 fresh mint leaves, julienned

Steps:

Combine the fruits in a bowl. Whisk together the lemon juice, sugar, and coconut milk in a small bowl. Toss the dressing with the fruit and the mint. Taste for sugar and lemon juice and chill until ready to serve, up to 10 hours.

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