Avocado Blueberry Quinoa Salad Recipe (Healthy)

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Gorgeous and tasty vegetarian avocado blueberry quinoa salad recipe, healthy and loaded with fresh corn, red onion, tangy feta, chopped pistachios, and tossed in a flavorful cilantro lime dressing. This delicious vegetarian avocado blueberry quinoa salad is perfect for summer lunches, parties, and picnics.

Ingredients For Avocado Blueberry Quinoa Salad:

• 1 cup uncooked quinoa
• 1 ripe avocado sliced or diced
• 1 cup blueberries
• 1 cup sweet corn fresh or frozen
• ½ cup red onion diced
• ½ cup feta cheese cubed
• ½ cup pistachios chopped
• ½ cup cilantro chopped

Ingredients For Cilantro Lime Dressing:

• ⅓ cup packed cilantro leaves
• ¼ cup olive oil
• 2 tbsp lime juice
• ½ jalapeno seeded
• ⅙ tsp salt
• Freshly ground black pepper

How To Make Avocado Blueberry Quinoa Salad?

• 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 pot from heat and fluff quinoa with a fork. Then cover and allow quinoa to sit in the pot for 10 minutes.
• 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.
• Once your quinoa is done, add it to a large bowl. Add in the avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
• 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.

Avocado Blueberry Quinoa Salad

Gina

This delicious vegetarian quinoa salad is perfect for summer lunches, parties, and picnics.

5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Salad, Vegan, Vegetarian

Cuisine American

Servings 2 people

Calories 365 kcal

Ingredients

  

Salad

• 1 cup uncooked quinoa
• 1 ripe avocado sliced or diced
• 1 cup blueberries
• 1 cup sweet corn fresh or frozen
• ½ cup red onion diced
• ½ cup feta cheese cubed
• ½ cup pistachios chopped
• ½ cup cilantro chopped

Cilantro Lime Dressing

• ⅓ cup packed cilantro leaves
• ¼ cup olive oil
• 2 tbsp lime juice
• ½ jalapeno seeded
• ⅙ tsp salt
• Freshly ground black pepper

Instructions

 

• 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 pot from heat and fluff quinoa with a fork. Then cover and allow quinoa to sit in the pot for 10 minutes.
• 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.
• Once your quinoa is done, add it to a large bowl. Add in the avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
• 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.

Notes

Feel free to add chicken or chickpeas for an extra boost of protein!

 

Keyword Avocado Blueberry Quinoa Salad