Blueberry Quinoa Salad

5 from 3 reviews

Blueberry Quinoa Salad Recipe with avocado, toasted pecans and homemade lime basil dressing. Perfect for summer and keeps well refrigerated for a few days.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x


  • 2 cups quinoa, cooked
  • 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


  1. In a large bowl, add quinoa, blueberries and avocados.
  2. 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.
  3. 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.


Inspired by Cookin Canuck recipe.

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