Blueberry Cucumber Quinoa Salad

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Wonderful combination of textures and flavors. Great as a side dish, or load up your plate and make it a meal.


  • 1/4 cup Hodgson Mill Quinoa, (any color)uncooked
  • 1/2 cup water, or broth of choice
  • 1 cup fresh blueberries
  • 1 small cucumber, diced
  • 1 tsp. olive oil
  • 4 cups fresh baby spinach, washed & dried
  • 1 lemon, juiced
  • salt and pepper to taste


Cook 1/4 cup quinoa in 1/2 cup water or broth and let cool.  Combine cooled quinoa, olive oil and diced cucumber. Layer quinoa and cucumber salad on fresh spinach leaves and scatter blueberries over the mixture.  Drizzle lemon juice over the salad; salt and pepper to taste.


TIP: Drizzle honey over the finished salad for a hint of sweetness.

4-6 servings. Print this Recipe

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