Quinoa, Blueberry & Avocado Salad Recipe
This vibrant and refreshing quinoa salad is a delightful medley of flavors and textures. Nutty quinoa is tossed with juicy blueberries, creamy avocado, zesty green onions, and tangy feta cheese, creating a colorful and nutritious ensemble. Drizzled with a light and citrusy dressing, this salad is perfect for a light lunch or a flavorful side dish. Enjoy the combination of sweet, savory, and citrusy notes in every bite!
— Constant Cookbook
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup blueberries
- 2 green onions, thinly sliced
- ½ avocado, diced
- 1 ½ oz. (1/4 cup) crumbled feta cheese
- 1 1/2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp agave nectar or honey
- 1/8 tsp salt
- 1/8 tsp ground pepper
Instructions
- In a medium saucepan, combine the quinoa and water. Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
- Transfer the cooked quinoa to a large baking sheet and spread it out evenly. Let it cool to room temperature.
- To the quinoa, add the blueberries, green onions, avocado and feta. Stir to combine.
- In a small bowl, whisk together the lime juice, olive oil, agave nectar, salt and pepper.
- Pour the dressing over the quinoa salad and stir to combine. Serve or refrigerate, covered, until ready to serve.
Cook Time
20M
Prep Time
PT10M
Yield
Makes 5 cups
Nutrition
- Serving Size: 0.5 Cup
- Calories: 121.2 kcal
- Carbohydrate Content: 15 g
- Protein Content: 3.1 g
- Fat Content: 5.7 g
- Saturated Fat Content: 1.1 g
- Cholesterol Content: 3.8 mg
- Sodium Content: 83.6 mg
- Fiber Content: 2.1 g
- Sugar Content: 1.9 g
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