Avocado 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.
Print Recipe
Ingredients
Salad
- Uncooked quinoa 1 cup
- Avocado, sliced or diced 1 avocado
- Blueberry 1 cup
- Sweet corn 1 cup
- Red onion, finely diced 1/2 cup
- Feta cheese 1/2 cup
- Pistachios, chopped 1/2 cup
- Cilantro, chopped 1/2 cup
Cilantro Lime Dressing
- Cilantro leaves 1/3 cup
- Olive oil 1/4 cup
- Lime juice 2 Tbsp
- Jalapeño, seeded 1/2 jalapeño
- Salt 1/8 Tsp
- Black pepper
Garnishing
- Extra cilantro, pistachios, feta & red onion
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. Serves 4-6. Nutrition info based on 6.
Notes
- Feel free to add chicken or chickpeas for an extra boost of protein!
- Store this blueberry quinoa salad in an airtight container in the fridge, without or without the dressing, for up to 4-5 days. The acidity from the lime juice will help the avocado stay fresh! The dressing will also stay good in a container in the fridge for up to one week as well.
FARM SHARE SPONSORS
More in Salad
