Good Eats!

Blueberry, Avocado & Toasted Pecan Quinoa Salad

If you are looking for an easy, healthy and tasty salad, this is it.  First you’ve got quinoa (protein, fiber, iron), blueberry (antioxidants) and avocado (heart health, anti-inflammatory, potassium, vitamins B, C, E,… need I go on?).  I’m not a huge fan of blueberries but the blending of flavors in this salad is wonderful.  It’s light but also filling, one bowl was plenty for dinner and it was even better for lunch the next day.  My fresh basil made the dressing a little chunky so added some extra lime and olive oil.



  • 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 basil, finely chopped
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper


In a large bowl, add 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 to avoid burning.  Transfer to the bowl with the other ingredients.  Whisk together all ingredients for the dressing, pour over the salad and gently stir to combine.  Serve cold.  Refrigerate covered for up to 3 days.

Source:  ifoodreal


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