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Blueberry Avocado Quinoa Salad
This satisfying salad is superfood nirvana -- a tasty bowl of goodness. It would be equally good with some baby arugula or spinach mixed in.
Print Recipe
Course
Salad
Cuisine
American
Servings
4
servings
Calories
450
kcal
Ingredients
For the Salad
1
cup
Root 24 Farms fresh organic blueberries
rinsed
1
ripe avocado
cut into bite-sized chunks
2
cups
quinoa
½
cup
pecans
½
cup
feta, gorgonzola, or goat cheese
crumbled
For the Dressing
½
cup
avocado or sunflower oil
¼
cup
golden or white balsamic vinegar
1
teaspoon
Dijon mustard
2
garlic cloves
1
cup
fresh basil leaves
salt and pepper to taste
Instructions
Preheat oven to 325°F°.
Spread pecans on a baking sheet and roast for 12 minutes. Let cool.
Combine all the salad ingredients, except pecans, in a medium size bowl.
Place all the dressing ingredients in a blender and blend until smooth.
Drizzle dressing lightly over salad, tossing to distribute evenly. Add more to your liking.
Sprinkle with toasted pecans and serve.
Notes
450 calories per serving
| 13g fat | 62g carbohydrates | 16g protein
Keyword
blueberries, organic