Wild about blueberries
Go wild with the healthy superstars of frozen fruit
Family Features | 4/29/2013, 9:43 a.m.
Quinoa Salad with Wild Blueberries
Prep time: 30 minutes plus thawing and cooling time
1 1/3 cups fresh or frozen wild blueberries
2 tablespoons raspberry vinegar (or red wine vinegar)
1/2 teaspoon coarsely ground pink peppercorns
1/2 cup quinoa
1/4 teaspoon salt
1 medium zucchini
3 ounces Havarti cheese
1 cup 2% milk fat cottage cheese
Mix wild blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in wild blueberries and mint leaves. Serve with baguette if desired.
Wild Blueberry and Elderflower Mint Soda
Prep time: 10 minutes
1 cup frozen wild blueberries
2 limes, squeezed
4 ounces wild blueberry juice
2 ounces elderflower syrup
2 1/2 cups club soda Fresh mint
Make a tray of wild blueberry ice cubes (optional). Place about 1 teaspoon of berries per cube in ice cube tray. Reserve 4 tablespoons of berries for the drink.
Squeeze lime and carefully mix juice with wild blueberries, wild blueberry juice and elderflower syrup.
Pour the mixture evenly among four glasses, add club soda, stir and add washed mint leaves and wild blueberry ice cubes.