BREAKFAST, LUNCH, RECIPES

Superfood Avocado Blueberry Salad

By:unlimitedchoicesclub

Beautiful avocado blueberry quinoa salad loaded with fresh corn, red onion, tangy feta, chopped pistachios, and tossed in a flavorful cilantro lime dressing. This delicious vegetarian quinoa salad is packed with plant-based protein and is perfect for summer lunches, parties, and picnics.

Superfood Avocado & Blueberry Salad

Healthy, easy, and delicious — this superfood salad is the perfect weekday lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Notes

Notes

  • Quinoa: the base of this delicious salad is made with quinoa, which gives it a boost of protein and a slightly nutty flavor. Farro, couscous, or even your favorite pasta would also be delicious!
  • Veggies & herbs: this blueberry quinoa salad is packed with fresh sweet corn (I love it straight off the cob), zippy red onion, and freshness from cilantro.
  • Fruits: there are, of course, juicy, fresh blueberries, plus creamy avocado.
  • Feta: tangy feta crumbles are amazing in here! Feel free to omit to keep this vegan.
  • Pistachios: hello crunchy, salty pistachio bites.
  • For the dressing: you’ll just need a bit of olive oil or avocado oil, lime juice, more cilantro, jalapeño, salt & pepper.

Recipe adapted from I Wash You Dry


Instructions:

  1. First, make your quinoa. Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove the pot from heat and fluff quinoa with a fork. Then cover and allow quinoa to sit in the pot for 10 minutes.
  2. While the quinoa is cooking, make your cilantro lime dressing by adding the ingredients to a blender: cilantro, olive oil, lime juice, jalapeño half, and salt and pepper. Blend until smooth. Set aside.
  3. Once your quinoa is done, add it to a large bowl. Add avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
  4. Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta, and red onion if you’d like. Serve at room temp or cold. Salad with stay good for 3-5 days in the fridge. Serves 4-6. Nutrition info based on 6.

Tips for making this blueberry quinoa salad

  1. Use firm avocados as they’ll keep their shape better. Check out exactly how to cut an avocado safely here!
  2. Choose any nuts you’d like! The roasted pistachios add a nutty flavor and crunch to this quinoa salad, but you can always sub toasted almonds, walnuts, pecans, or even candied pecans.
  3. Use seasonal fruits. If you don’t have any blueberries, try using strawberries, raspberries, blackberries, or peaches. YUM.
  4. Feel free to add chickpeas or chicken for an additional boost of protein!
  5. If you’re making this quinoa salad ahead of time, I suggest adding the avocado and pistachios right before serving.

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