Thanks to the North America Blueberry Association for this recipe. From the article Blazing Blueberries.
1 1/3 cup fresh or frozen blueberries
2 tablespoons raspberry vinegar (or red wine vinegar)
1/2 teaspoon coarsely ground pink peppercorns
1/2 cup quinoa
1/4 teaspoon salt
1 medium zucchini
3 ounces Havarti cheese
1 cup lowfat cottage cheese
4 fresh mint leaves, optional
Mix blueberries with vinegar and pink pepper; set mixture aside. Cook quinoa as instructed in salt water. Let cool. Wash zucchini, cut in half lengthwise, and thinly slice into half-moons. Cut Havarti into cubes; set aside. Mix cooked quinoa with zucchini, Havarti and cottage cheese. Gently stir in the blueberries and mint leaves. Serve with a baguette if desired.