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Blueberry Quinoa Salad
- 1 5 ounce bag spinach
- 1 container Full Circle Market Ready to Eat Quinoa
- ¼ red onion, diced
- 1 pint container fresh blueberries
- 1 tablespoon olive oil
- Juice and zest of 1 lemon
- ¼ cup walnuts chopped
Prepare quinoa in microwave according to package instructions. In a large bowl, combine quinoa, spinach, red onion, olive oil, lime and walnuts. Gently fold in blueberries. Makes 2-3 servings. Optional: top with crumbled goat cheese.
Blueberry Yogurt Dip
- 1 cup Food Club low-fat vanilla Greek yogurt
- 1 cup fresh blueberries
- 2 tablespoons honey
Snack Board Assembly
- 1 cup fresh blueberries
- 2 cups watermelon, sliced and cut with star-shaped cookie cutter
- 2 red apples, thinly sliced
- 1 cup white chocolate-covered pretzels
- 1 cup white cheddar popcorn
- 5 ounces Food Club white cheddar cheese cubes
- 1 cup Crav’n blue corn tortilla chips
- 1 cup mini rice cakes
Instructions
Blueberry Yogurt Dip
- In a blender, purée yogurt, blueberries, and honey until smooth. Spoon into a serving dish.
Snack Board Assembly
- Arrange blueberries, watermelon, apple, pretzels, popcorn, cheese, tortilla chips, and rice crackers on a large board or platter; serve with dip.
