A healthy, light & delicious Peach & Blueberry Quinoa Salad. Makes a great breakfast, snack or dessert. Recipe adapted, with love, from The Gluten-Free Foodsmith ♥
I’m so excited to participate in the #FoodBloggerLove event this year! This is a fun event where we all get to meet other bloggers that we might not have met before over the foodie circuit. Not only do I get to know a little about the blogger, I also get to share their recipes & story with my readers. Win for all!
This event introduced me to Tina Marie at the Gluten-Free Foodsmith. Tina’s mission is to recreate all her favorite recipes, old and new, into gluten-free recipes that her, her family and all foodies can enjoy. You’ll find many of her recipes are health conscience, she enjoys using organic ingredients & loves chocolate 🙂
The thing to remember about gluten-free recipes is they are easily converted if you have no dietary restrictions. These recipes are for all to enjoy!
I read thru years of her recipes – they’re all SO wonderful! I had such a hard time picking just one recipe to share! I know I can’t wait to try her Cranberry Champagne Cake & Chocolate Confetti Quinoa Cookies ♥
I decided to try Tina’s Warm Plum & Blueberry Quinoa Salad. It automatically popped out at me since I’ve been working with quinoa in desserts so much lately.
This lightly sweetened Quinoa Salad is light & delicious. This is a much lighter, healthier sweet than you might be used to seeing around here. It’s very reminiscent of a rice pudding, can be served cold, warm or hot and makes a great breakfast, dessert or snack. It’s a very adaptable recipe and could easily be vegan if you omit the honey (and the butter in my adaptation). You could use any milk, any oil/fat, any fruit – I think you’re going to like it…..♥
Want some more recipes from The Gluten-Free Foodsmith? Check out her Top 10 Recipes from 2016!
Thanks so much for stopping by!
- 2 cups cooked quinoa
- 2 tablespoon salted butter (or coconut oil)
- 1 tablespoon unsweetened almond milk (or your preferred milk)
- 1 tablespoon raw honey
- 1 teaspoon pure maple syrup
- 1 teaspoon cinnamon
- ¼ teaspoon vanilla extract
- ½ cup fresh blueberries
- 15 oz can sliced peaches, drained & chopped (I used about ¾ of the can - use more or less to your liking)
- optional - additional maple syrup for drizzling and/or whipped cream
- In a medium saucepan, combine cooked quinoa & butter over low heat, stirring occasionally, until butter is melted.
- Add almond milk, honey, maple syrup, cinnamon & vanilla extract. Stir well to combine and continue to cook over low heat, stirring once or twice, for another 2-3 minutes.
- Remove from heat and gently stir in blueberries & peaches.
- Serve warm or cold. Drizzle with additional maple syrup if you'd like and/or top with whipped cream. Enjoy ♥
- I used leftover cooked quinoa I had on hand. If you need to make 2 cups cooked quinoa:
- You will need ¾ cup raw quinoa, 1½ cup water & a pinch of salt.
- Rinse quinoa.
- Combine rinsed quinoa & water in a medium saucepan.
- Bring to a boil, reduce heat to low & cover.
- Cook for 15 minutes. Remove from heat & let sit, still covered for an additional 5 minutes. Fluff with fork.
- You could then add ingredients needed for recipe.