Avocado Blueberry Quinoa Salad
Blueberry Quinoa Salad Recipe with avocado, toasted pecans and homemade lime basil dressing. Perfect for summer and keeps well refrigerated for a few days.
Servings: 6 servings
Calories: 475kcal
Ingredients
- 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 fresh basil finely chopped
- 3/4 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Cook quinoa as per package instructions. Or here is how to cook quinoa stovetop or check out Instant Pot quinoa.
- In a large bowl, add cooked 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 olive oil, maple syrup, lime juice, basil, salt and pepper. Pour over the salad and gently stir to combine. Serve cold.
Notes
- Store: Refrigerate covered for up to 3 days.
- Make ahead: Cooking quinoa ahead of time, be sure to leave out the avocado and salad dressing until just before serving.
- Pick avocados that are ripe, yet still firm.
- Make this salad using whatever berries or fruit you want! Swap the blueberries for strawberries, mangos, blackberries, etc.
- Change up the nuts for a different crunchy element. Pistachios, almonds, walnuts, you name it.
Nutrition
Serving: 0.75cups | Calories: 475kcal | Carbohydrates: 51g | Protein: 11g | Fat: 28g | Saturated Fat: 3g | Sodium: 299mg | Fiber: 11g | Sugar: 6g