Blueberry, Feta and Quinoa Salad with Lemon Basil Dressing

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 whole Lemon, Juice And Zest
• ¼ cups Extra Virgin Olive Oil
• 1 teaspoon Dijon Mustard
• ¼ cups Chopped Fresh Basil
• 1 pinch Kosher Salt
• 1 pinch Fresh Ground Pepper
• 2 cups Cooked Quinoa
• 1-½ cup Fresh Blueberries
• ½ cups Crumbled Feta
• ½ cups Toasted Pine Nuts

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until golden. Set aside to cool.

2. Zest the lemon, then juice it. Whisk the lemon zest and juice with the Dijon mustard, salt and pepper in a large bowl.

3. Slowly whisk in the olive oil, then stir in the chopped basil to make the lemon basil dressing.

4. Add the cooked quinoa to the dressing and toss well so every grain is coated. Let it sit for a few minutes to absorb the flavors.

5. Gently fold in the fresh blueberries, crumbled feta and most of the toasted pine nuts, being careful not to crush the berries.

6. Spoon the salad onto a serving platter, scatter the remaining pine nuts over the top and serve at room temperature or chilled.