Blueberry and Avocado Quinoa Salad (35 Minutes)

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In just 35 minutes, you’ll have a vibrant and wholesome dish that combines the natural sweetness of blueberries with the creamy richness of avocados, all brought together by a homemade dressing. This salad is not only a feast for the palate but also one for the eyes, thanks to the colorful arugula, crunchy pecans, and macadamia nuts. Whether you’re enjoying it as a light dinner or to accompany an entrée, this salad won’t disappoint.

Ingredients

Units Scale

For the salad:

  • 1 cup quinoa
  • 1 cup fresh blueberries
  • 1 ripe avocado, diced
  • 2 cups arugula
  • 1/2 cup chopped nuts (pecans, macadamia, pistachio, hazel)
  • 1 tablespoon Everything Bagel seasoning

For the dressing:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Rinse the raw quinoa under cold running water until the water runs clear. This helps remove any bitterness.
  2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring it to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed.
  4. Remove the saucepan from the heat, fluff the quinoa with a fork, and let it cool to room temperature.
  5. In a large salad bowl, combine the cooked and cooled quinoa, fresh blueberries, diced avocado, arugula, chopped nuts, and Everything Bagel seasoning.
  6. In a separate bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
  7. Drizzle the dressing over the salad ingredients in the bowl.
  8. Gently toss everything together until the salad is evenly coated with the dressing.
  9. Serve immediately, and enjoy!

Notes

Be sure to thoroughly rinse the cooked quinoa with cold water and allow it to cool completely before adding it to the salad. Feel free to protein up this dish by adding grilled chicken, shrimp, or tofu. For extra crunch and flavor, lightly toast the pecans and macadamia nuts in a dry skillet before adding them to the salad. To make this salad ahead of time, keep the dressing separate until just before serving to maintain the salad’s freshness. Enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/blueberry-and-avocado-quinoa-salad-35-minutes/