The tail end of summer brings some of the best flavors to the table. On the menu? Blackberries. Pair that juicy fruit with the sweet and smoky flavors of bell peppers and ancho chilis for the ultimate seasonal combo. This cold quinoa salad is packed with fruit and vegetables to celebrate the season’s bounty, making it ideal for a backyard barbecue or to meal prep to have a quick and easy side on hand to pair with everything from grilled salmon to picnic sandwiches. - Recipe courtesy of Molly Allen
3 cups Cooked quinoa
1 medium Red bell pepper, minced
1 Cucumber minced
1 ½ cups Blackberries, sliced if preferred
3 sprigs Italian parsley, minced
2 tbsp Olive oil
3 tbsp Durant Blackberry Roasted Pepper Vinegar
½ cup Crumbled feta cheese
Cook the quinoa and allow it to cool.
In a large bowl, combine the cooled quinoa, minced red pepper, sliced cucumber, blackberries, and parsley.
In a small bowl, combine the olive oil and vinegar. Mix the dressing into the salad.
Sprinkle feta cheese and additional blackberries on top. Leave in the fridge for at least 30 minutes prior serving.
Enjoy!
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