blueberry quinoa salad

Gorgeous 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 perfect for summer lunches, parties, and picnics.

Avocado Blueberry Quinoa Salad

For the salad:

quinoa

blueberries

sweet corn (preferably fresh off the cob)

red onion

feta

pistachios

cilantro

Lime Dressing:

cilantro leaves

olive oil

lime juice

½ jalapeno, seeded

salt

black pepper

For garnishing

Extra cilantro, pistachios, feta and red onion

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. Serves 4-6. Nutrition info based on 6.

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The most viewed blueberry quinoa salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Avocado Blueberry Quinoa Salad

The most viewed blueberry quinoa salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine