1 ½ cups quinoa – or grain of your choice (uncooked) 2 cups California blueberries 1 fennel bulb, shaved thinly 1 orange, peeled and segmented, or sliced ¼ red onion, thinly sliced 1 cup microgreens ¼ cup California walnuts
½ cup fresh orange juice ¼ cup extra virgin olive oil ¼ cup finely chopped shallot 2 tablespoon red wine vinegar ½ teaspoon salt ¼ teaspoon freshly ground black pepper Instructions
Place quinoa in a medium pot with 4 cups water. Bring to a boil, turn heat down to low, cover and simmer 15 minutes, until cooked, then turn off heat and let sit with cover on to cool slightly.
Prep all the veggies, taking care to thinly slice the fennel bulb and red onion using a sharp vegetable peeler or mandolin.
Divide quinoa among 4 bowls.
Divide the rest of the ingredients- blueberries, fennel bulb, orange slices, red onion, microgreens and walnuts among the bowls.
Make the dressing and stir all the ingredients together in a small bowl.
Divide the dressing among the bowls, drizzling over all the ingredients and enjoy right away!