1 cup quinoa
2 cups water
Salt, to taste
1 1/2 cups fresh blueberries
4 ounces reduced-fat feta cheese, crumbled (1 cup)
1/3 cup chopped toasted walnuts
1/2 cup chopped fresh parsley
1/4 cup diced red bell pepper
1/4 to 1/3 cup light raspberry-walnut vinaigrette dressing
In a heavy sauté pan, toast the quinoa on medium-high heat, stirring constantly, until it begins to brown, about 5 minutes.
Meanwhile, bring 2 cups water to boiling, then carefully pour water into the quinoa.
Add salt to taste; cover, reduce heat to low and cook 15 minutes.
Transfer quinoa to a large bowl; let cool.
Add blueberries, feta cheese, walnuts, parsley and bell pepper; mix gently.
Drizzle dressing over salad; stir to coat.
Cover and refrigerate at least 1 hour before serving.