Did I tell you, guys, I stopped eating any bread products? Even Ezekiel ones?! Just occasionally I would eat half a toast with peanut butter. It happened unintentionally. By eating more whole foods like grains, seeds, vegetables and fruits, I had no room left for bread. And yes, I did see a change in my body definition.
This blueberry quinoa salad is one of my new whole food meals, perfect for hot summer days. This is all you might need for lunch or dinner, well maybe kale blueberry salad and blueberry strawberry salsa as well. It keeps well dressed in the fridge for 3 – 4 days. I try to cook extra quinoa every time for leftovers. To freeze or to make salads like this one.
The salad consists of hearty quinoa, sweet blueberries, creamy avocado, toasted pecans and drizzled with fresh, easy and to-die-for Lime Basil Dressing. Lime and not lemon fitted this recipe really well. The salad is high in protein, complex carbs and healthy (!) fats. You will be full with one serving, just like with my chicken quinoa kale salad with grilled peach.
Speaking about whole food and feeling full. My oldest boy is attending camp this week that includes dinner. So far, he had nachos, white pasta with Caesar salad and white rice with meatballs. I have to say he is not shy and loves to eat. So, he ate, I’m sure. Well, every night he comes home hungry and ends up eating second dinner at 9 PM. This is a perfect example how whole foods rich in fiber and nutrients leave us feeling satisfied longer than the same foods stripped of those nutrients during a manufacturing process.
I live in a blueberry country, with miles and miles of blueberry fields surrounded by lakes and mountains. It is simply breathtaking scenery! Every summer I drive to stock up on blueberries directly from farmers numerous times. We also freeze them for winter months. Our local blueberries are juicy and sweet. Always go for local, you will taste the difference.
Unlike blueberries, pecans come from my local Costco warehouse => my healthy Costco shopping list. I do love any toasted nuts and my method of toasting is easy – do it on a stove top. Toasted pecans and tangy Lime Basil Dressing pair really well with blueberries in this quinoa salad. Enjoy!
- 2 cups quinoa, cooked
- 1 cup blueberries
- 2 large avocados, diced
- 1 cup pecans
- 1 tbsp olive oil, extra virgin
- 1 tbsp maple syrup
- 1/2 large lime, juice of
- 3 tbsp basil, finely chopped
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- In a large bowl, add quinoa, blueberries and avocados.
- In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
- In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.
Inspired by Cookin Canuck recipe.
Servings Per Recipe: 6
Amount Per Serving = 3/4 cup:
Total Fat: 25.8 g
Cholesterol: 0.0 mg
Sodium: 297.1 mg
Total Carbs: 32.4 g
Dietary Fiber: 8.3 g
Protein: 7.0 g
WW Points+: 10