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.
Ingredients
- For the salad:
- 1 cup uncooked quinoa
- 1 firm but still ripe avocado, sliced or diced
- 1 cup blueberries
- 1 cup sweet corn (preferably fresh off the cob)
- 1/2 cup finely diced red onion
- 1/2 cup feta
- 1/2 cup chopped pistachios
- 1/2 cup diced cilantro
- Cilantro Lime Dressing:
- 1/3 cup packed cilantro leaves
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- ½ jalapeno, seeded
- 1/8 teaspoon salt
- Freshly ground black pepper
- For garnishing
- Extra cilantro, pistachios, feta and red onion
Directions
- 1
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.
- 2
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.
- 3
Once your quinoa is done, add it to a large bowl. Add in the avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
- 4
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.