Description

This vibrant Blueberry Quinoa Power Salad combines nutrient-rich quinoa, fresh blueberries, creamy avocado, and crunchy pecans atop a peppery arugula bed, all brought together with a zesty lemon-basil vinaigrette. Perfect as a light, refreshing meal full of antioxidants, healthy fats, and plant-based protein, this salad comes together quickly and is ideal for a healthy lunch or dinner.

Ingredients

For the Salad:

7 – 8 cups arugula
1 cup fresh blueberries
1 cup cooked quinoa (any variety)
1/2 cup pecan halves
1 avocado
Microgreens (optional)

For the Dressing:

1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1 small garlic clove
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
Pinch of sea salt
1 cup fresh basil
Water (if needed, to thin dressing)

Cook Mode Prevent your screen from going dark

Instructions

Assemble the Salad: Divide the arugula, fresh blueberries, cooked quinoa, pecan halves, sliced avocado, and optional microgreens evenly across four serving bowls to create the salad base.
Prepare the Dressing: In a blender, combine olive oil, lemon juice, apple cider vinegar, garlic clove, Dijon mustard, maple syrup, sea salt, and fresh basil. Blend until the mixture becomes smooth and creamy. If the dressing is too thick, add a small amount of water to reach your desired consistency.
Dress and Serve: Drizzle the lemon-basil vinaigrette evenly over each salad bowl and gently toss or serve as is. Enjoy this fresh and nutritious power salad immediately.

Notes

Cook quinoa in advance to save preparation time.
Feel free to substitute pecans with walnuts or almonds for variety.
Microgreens add additional texture and nutrition but are optional.
The dressing can be stored in the fridge for up to 3 days.
This salad is best served fresh to enjoy the crispness of the ingredients.