Vegetarian fall quinoa pilaf with blueberries and harvati cheese recipe
Recipe and photo courtesy of Wild Main Blueberries
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
