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Blueberry Quinoa Salad Topped with Basil

Ingredients

quantity unit product
1 Cup Fresh or Frozen Blueberries
1 Cup Pecans, chopped
1 Whole Jalapeno, seeds and ribs removed, chopped
1 Clove Garlic
1 Cup GoodLeaf Basil
4 Cup Fresh Mint
3 Tbsp White Balsamic Vinegar
2 Tbsp Honey or Liquid Sweetener
2 Cups Cooked, cooled quinoa
1 Whole Lime, juiced
Olive Oil
Salt and Pepper

Directions:

With immersion blender or blender, bring jalapeno, garlic, 3/4 cup of basil, mint, sweetener, balsamic and lemon juice together. Emulsify olive oil, slowly until you reach a thin vinaigrette consistency. Season with salt and pepper to taste. Mix blueberries, quinoa and vinaigrette together. Top with pecans and remaining basil.

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