Vegetarian fall quinoa pilaf with blueberries and harvati cheese recipe

Recipe and photo courtesy of Wild Blueberries

See Also

Vegetarian and vegan quinoa recipes

More vegetarian recipes

Breakfast Quinoa Recipes for Vegetarians and Vegans

Ingredients

• 1 1/3 cup fresh or frozen and thawed blueberries
• 2 tablespoons raspberry vinegar (or red wine vinegar)
• 1/2 teaspoons coarsely ground pepper
• 1/2 cup quinoa, cooked according to package instructions
• 1/4 teaspoon salt
• 1 medium zucchini, thinly sliced
• 3 ounces Havarti cheese, cut into cubes
• 1 cup 2% fat cottage cheese
• 4 fresh mint leaves, optional

Preparation

Combine blueberries with vinegar and pepper then set aside.
Combine cooked quinoa with sliced zucchini, Havarti cheese cubes and cottage cheese. Gently stir in blueberries and mint leaves.

Makes 2 servings of quinoa pilaf with harvati cheese and blueberries.

Nutritional information, per serving:
473 calories, 32g protein, 17g fat, 52g carbohydrates, 1,243mg sodium, 50mg cholesterol