Description
Packed with fresh blueberries and corn, tangy feta, chopped pistachios, and diced red onion, this avocado blueberry quinoa salad is perfect for a healthy weekday salad!! Easy, delicious, and quick to assemble, it’s finished in a mouthwatering cilantro lime dressing! Plus, it’s vegetarian-friendly and gluten-free too!
Ingredients
Scale
Cilantro Lime Dressing Ingredients:
- 1/3 cup packed cilantro leaves
- 1/2 cup olive oil
- 2 tbsp fresh lime juice
- 1/2 jalapeno, seeded
- 1/2 tsp salt
- freshly ground black pepper
For The Salad:
- 1 cup cooked quinoa
- 1 firm but still ripe avocado, sliced or diced
- 1 cup blueberries
- 1 cup fresh sweet corn
- 1/2 cup red onion, finely diced
- 1/2 cup pistachios, chopped
- 1/2 cup cilantro, diced
- 1/2 cup feta, optional
Instructions
- Add all cilantro lime dressing ingredients to a blender and blend until smooth. Set aside.
- In a large bowl, add cooked quinoa, avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
- Pour cilantro lime 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.
Notes
- Remove feta cheese to make it dairy-free.
- Blueberries can be replaced with any berry.
- Pistachios can be swapped with almonds or cashews.
- The salad is perfect as a meal or as a side salad paired with any protein.
- Store salad in an air-tight container for up to 2 days.
- Prep Time: 15 minutes