This Blueberry Quinoa Salad perfectly balance savory and sweet with a high-protein salad option packed with antioxidants; blueberries, quinoa, pecans, and avocado – who knew they were a match made in heaven?!
Love adding fruit to your salads? then check out this spinach strawberry salad, mango black bean salad, or cinnamon apple walnut quinoa salad for more fresh and delicious options!
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 need for a filling lunch or dinner, well maybe kale blueberry salad and blueberry strawberry salsa as well.
I’m finding quinoa is one of my new favorite additions to meal for keeping me full for longer and packing in tons of plant-based protein. Along with this version, I love this broccoli quinoa salad, Southwest quinoa salad, or even a Mediterranean quinoa salad! Check out my full list of quinoa salads too – it grows practically every month!
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.
HOWEVER, every night he comes home hungry and ends up eating a second dinner at 9 PM like chicken whole-wheat spaghetti, vegetarian quesadillas, healthy pesto pasta with chicken and broccoli, etc- my 30-minute meals have certainly come in handy! This is a perfect example of 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!
Once you’re done with the salad you deserve some delicious gluten free blueberry muffins, healthy blueberry muffins or blueberry oatmeal crumble bars too!
More Healthy Salad Recipes
If you enjoyed this blueberry quinoa salad recipe, then you might like some of these other healthy salads!
- Quinoa black bean salad
- White bean salad
- Chickpea salad with avocado
- Healthy Cobb Salad
- Mexican bean salad
You may also like to browse through this list of 45 healthy salads! You might also like this fruity berry salad dressing!
Blueberry Quinoa Salad
Ingredients
- 2 cups quinoa cooked, use stovetop or Instant Pot method
- 1 cup blueberries
- 2 large avocados diced
- 1 cup pecans
Lime Basil Dressing:
- 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
Instructions
- 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.
Store: Refrigerate covered for up to 3 days.
Notes
- Inspired by Cookin Canuck recipe.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes without permission. Nutritional info is approximate.
So delicious and fresh w lime and basil!!! I served it over spinach to up the veg and was still great.
Love your recipes and whole approach to food and life, thanks for sharing ❤️
Thanks for being here April and making the recipe! Glad you enjoyed it!