Quinoa Grain Salad with Corn and Blackberries

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A delicious bed of spinach and vegetables is topped with warm, cumin-flavored Quinoa and corn that pops in your mouth. So full of moisture and flavor that you won't need any dressing. It's just that good.

One of my favorite items on the menu at a local Chicago pub used to be a grain salad. A delicious bed of spinach and vegetables was topped off with warm grains. This salad is so full of nutrients that you might live forever (no promises, though...).

Quinoa Grain Salad with Corn and Blackberries

Servings: 4

Ingredients:

• 1 cup Tri-Color Quinoa
• 2 cups Water
• 3 teaspoons Cumin Powder
• 2 teaspoons Red Curry Powder
• 4 cups Spinach
• 1/2 cup Cilantro, chopped
• 1 apple
• 1 small cucumber
• 1/2 cup Corn (either from a can or removed from cob)
• 2 tablespoons Feta
• 16 blackberries

Directions:

1. Rinse Quinoa and bring to a boil with water in a medium sauce pan. Once boiling, add cumin and curry powders, mix, then cover and simmer for 20 minutes.
2. Meanwhile, coarsely chop raw spinach, cilantro, apple, and cucumber. Toss in a bowl and separate salad onto plates.
3. Add corn to cooked Quinoa, stir, and spoon the mixture onto salads. 
4. Sprinkle Feta cheese and blackberries on top and serve.

Balsamic-Glazed Prunes and Blackberries with Basil and Feta

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I have some odd childhood memories of both prunes and blackberries.

You see, when I was little, my lovely mother tried to get me to eat prunes. I remember thinking they tasted like old lady food. We also used to have a blackberry tree in our back yard when I was very little. I remember watching my dog run around my back yard and picking blackberries with my dad.

Old lady food and berries picked with dad. Sounds wholesome, right?

This dish was created out of the need for a small-yet-delicious afternoon snack. Justin and I had just returned from a Birthday weekend visit with his family in Holland, Michigan (where I tried to surprise him with a birthday dinner… and failed miserably… more on that another day!). Without the energy to cook a whole meal… and without wanting to stuff our faces before heading to the gym (yeah, we actually made it to the gym after the drive back!), we were looking for something small and light. I stuck my head in the fridge, saw the prunes I had recently bought on a whim, and got to work. Fruit and balsamic vinegar have an eternal love affair, so I decided to capitalize on that. Soon came the blackberries and basil.

It is the perfect blend of sweet and tart. The balsamic vinegar reduces to a thicker sauce, which adds a semi tart outer layer to the fruit, particularly the prunes, which become even sweeter and softer. The berry flavor is really brought out by the vinegar and the basil… oh, the basil. Why is basil so amazing? It is perfect in salads, with cheese and tomato, and with fruit?! Geez. Talk about super-spice.

Oh, dear… and let’s not forget the Feta. It adds something slightly savory to the dish without taking it out of dessert-land.

Oh, and did I mention that PRUNES ARE FILLED WITH FIBER?!

Balsamic-Glazed Prunes and Blackberries with Basil and Feta

Cook Time: 7 Minutes
Servings: 2
Calories Per Serving: 193

Ingredients (for 2 servings):

• 3/4 cup Dried Prunes
• 1/2 cup Blackberries
• 1/4 cup Balsamic Vinegar
• 2 teaspoons chopped Basil Leaves (or dried basil)
• 1/2 tablespoon Reduced Fat Feta Cheese (or Fat Free)

Directions:

1. Combine prunes, blackberries, and balsamic vinegar in a pan over medium heat.
2. Continue to stir to prevent burning and heat for 5 minutes or until balsamic begins to reduce (thicken).
3. Add basil and feta, then heat for additional 2 minutes.
4. Serve!