You’ve heard of BBQ, but now get ready for the BSQ: Blueberry Salsa and Quinoa. It may sound strange, but this recipe is sure to have you asking for seconds. A blend of sweet, sour, and spicy, the BSQ is perfect for those needing some red, white, and blue on their plate!
- 1 ½ cups blueberries
- ⅛ cup cilantro, chopped
- 1 green chili pepper, minced
- ⅛ cup onion, diced
- Red onion preferably, but theoretically any could work
- ½ medium red bell pepper, diced
- 1 roma tomato, diced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp olive oil
- Half of a medium lime
- Chop 1 cup blueberries, roughly (not finely chopped), leave the remaining ½ cup unchopped, and keep in a large bowl.
- Add the cilantro, chili peppers, tomato, red bell pepper, and onion in.
- Add the salt, black pepper, and olive oil and then stir.
- Cut lime and squeeze well.
- Toss salsa to mix ingredients well.
- ¼ cup quinoa, rinsed well (after cooking becomes 1 cup)
- 1 cup water
- ¼ cup monterey jack cheese, chopped into small cubes
- ¼ cup ricotta cheese
- 1 tsp olive oil
- 1 tsp paprika
- Add the water, quinoa, and paprika in, seal the lid and make sure that the switch at the top is on sealing, not venting.
- Press the “rice” button OR manually cook at low pressure for 12 minutes.
- Let the pressure naturally release once the cooking is over, to make sure that the quinoa completely absorbs the liquid. (This takes a few minutes)
- Remove the lid, being careful to avoid any steam being released from the pot, and fluff the quinoa with a fork.
- Add the olive oil and stir gently.
- Add in the cheeses, let sit for about 45 seconds to 1 minute, and then stir until fully melted.
- Serve warm, with the blueberry salsa on top! Add hot sauce if the heat isn’t enough for you!
This recipe is great as an afternoon snack, a light meal, or an appetizer to get your Fourth Festivities started! Not only is it high in vitamins A and C, the quinoa provides a great source of protein. The combination of the cheese and quinoa gives a creamy but also chewy texture; adding the fresh blueberries, onion, and bell pepper gives the crunch to give this recipe’s variety in taste. If you feel like adding more refreshing flavors, toss in some strawberries, mangoes, or raspberries! Another option: throw in some avocado, which is rich in unsaturated fat, to make it a true California Fourth of July. Any way you have it, the BSQ is great to switch up your salsa in an exciting and flavorful way!
Blueberry Salsa Nutrition Facts – Calories: 254.9; Carbs: 52.9 g; Fat: 6.7 g; Protein: 4.7 g
Cheesy Quinoa Nutrition Facts – Calories: 441.1; Carbs: 44.6 g; Fat: 24.4 g; Protein: 21.4 g