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Almonds, passion fruit and quinoa salad

This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays. Serve it with: Honey Glazed Grilled Chicken Lamb Burgers Salmon from the grill or oven—try this Grilled Salmon with Dill Butter recipe. A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious! Grill flatbreads, and put this salad on top for a terrific vegetarian supper.
Print Recipe
Prep Time 2 hours
Cook Time 2 hours
Servings: 5
Course: Breakfast, Dessert, Side Dish, Snack
Cuisine: American, French
Ingredients Equipment Method

Ingredients
  

  • 2 pieces Chicken Breast
  • 200 g Ground Beef
  • 4 Eggs batches flax eggs* 2 flax eggs = 2 Tbsp flaxseed meal / 14 g + 5 Tbsp / 75 ml water
  • 1 1 ⁄2 cups peeled and chopped golden potato or sweet potato large bite-size pieces
  • 0.17 cup chopped walnuts or pecans or sub or other nut or seed of choice
  • For Dressing
  • fresh herbs such as chopped parsley and/or cilantro
  • 2 cups blueberries washed and picked over for stems
  • 300 g Mayonnaise
  • 1 tablespoon honey light brown sugar or maple syrup also works

Equipment

  • You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).

Method
 

  1. Preheat oven to 375°
  2. In a small bowl, combine sugars, flour and spices; set aside.
  3. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
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