Red Quinoa Salad with Wild-foraged Mustard Greens and Blueberries
Ingredients
1 c. red quinoa, cooked, cooled
1 container organic blueberries
1/2 c. cucumber, chopped
2 T. garlic chives, diced
2 c. wild-foraged garlic mustard greens and flowers, greens sauteed in grape seed oil and sea salt, flowers left intact
Dressing
1/4 c. extra-virgin olive oil
1 large lemon, juiced
2 T. agave nectar
1 T. raw sesame seeds
Salt & pepper, to taste.
Combine all of the ingredients, and enjoy!!
Photography by, Natryl1
