A tangy and nutty salad complimented by the pop of sweet blueberries. Sure to become a summer favorite. Also a great way to use up leftover rice, quinoa or any whole grains you have on hand.
1 C brown rice, or a whole-grain rice blend (such as Lundberg)
¼ C white quinoa
½ C red onion, chopped small
2 ears of corn, kernels cut from cob (raw)
½ pint blueberries
¼ C sliced almonds, toasted
¼ C fresh parsley, chopped
½ garlic clove, minced
Juice of ½ – 1 lemon (about 4 teaspoons)
2 t Champagne vinegar or white wine vinegar
1 t sugar
½ – 1 t curry powder
¼ C olive oil
Sea salt and pepper, to taste
Do ahead: Cook the rice and quinoa according to package directions. Let cool, or if using leftovers from the refrigerator, bring them to room temperature.
Make the dressing: Whisk garlic, lemon juice, sugar and curry powder together in a small bowl to combine. Whisking constantly, gradually add the oil until emulsified; season with salt and pepper.
In a sauté pan, heat 1 tablespoon of olive oil and add the red onion. Add the raw kernels and stir well. Cook covered about 2-3 minutes until kernels are soft but not mushy. Add the blueberries, remove from heat and stir. Add the cooked rice, quinoa and dressing. Mix well, add the almonds and parsley; season with salt and pepper (and more curry powder if you wish). Serve warm or at room temperature. Serves 6.