Red Quinoa-Berry Salad with Arugula and Mint

Photo by Michael Piazza / Styled by Catrine Kelty

Submitted by Larissa Khouw of Wayland, MA. She gets her copy of Edible Boston at Whole Foods in Wayland. Summer 2015.
"For years, my kids and I picked wild blueberries on Nantucket. Even at the risk of poison ivy, we couldn't resist the tiny wild ones, and they were all over the place. Driving down to the beach, we could reach out the windows and pick them from the car. In recent years, we've ventured up to New Hampshire and gone berry picking on Pitcher Mountain (a favorite) and at Monadnock Berries, and we've discovered the strawberry picking at Drumlin Farm in Lincoln, MA. There is no comparison to the fresh berries you go out and get on your own; the difference between those that have ripened on the plant and the ones that "ripen in the box" is undeniable. I like to go for the wild ones. Who can resist the one-for-me, one-for-the-pail experience, anyway? I'm not a fan of putting those little beauties in the fridge—they lose something when they've been chilled, especially the strawberries."

Serves 4–6

1 cup uncooked red quinoa
1–2 tablespoons finely chopped fresh mint (approximately 15 leaves)
3 tablespoons lemon juice
zest of half a lemon
1 tablespoon honey
¼ cup extra virgin olive oil
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 cup finely sliced, hulled strawberries
1 cup blueberries
1 cup packed baby arugula
4–6 ounces crumbled feta cheese
Sliced almonds (optional)

Prepare the quinoa according to package directions, adding 1 teaspoon salt to the water. In the meantime, whisk together the mint, lemon juice, lemon zest, honey, olive oil, salt and pepper until honey is completely dissolved. Taste and adjust seasoning if needed.

When the quinoa is cooked, drain it and transfer to a large bowl; fold in the arugula, allowing it to wilt. Let cool to room temperature before adding the fresh berries and feta. Pour the dressing over the salad and toss; set aside to rest for an hour. Sprinkle on the sliced almonds before serving, if using. Serve at room temperature.

This recipe appeared in the Summer 2015 issue.