Blueberry Quinoa Power Salad with Lemon-Basil Vinaigrette
Jun 16, 2016 in dairy-free, epicurious, recipes, salads, seasonal, taste, vegan, vegetarian, arugula, basil. Read the original on: Simply Quinoa
Organic blueberries were finally on sale this week, so I snatched up a bunch of containers and have been eating them non-stop. Straight from the container of course, but I’ve also been incorporating them into a lot of my meals.
I shared a blueberry smoothie bowl I made the other morning on Instagram (which was actually a version of my blueberry bombshell smoothie) and they’re even making their way into my salads. This quinoa power salad being my best savory blueberry creation yet.
This salad is so full of healthy, detoxifying, anti-inflammatory foods is kind of outrageous (and by outrageous I mean outrageously awesome).
For starers we have the blueberries…which, nutritionally speaking, are absolute rockstars. They’re packed with antioxidants, are low in sugar, have tons of vitamins and minerals, are high in fiber, and they’re great for you brain, your heart and your skin.
Then we have arugula which again is high in antioxidants and fiber. There’s also the quinoa which is high in plant-based protein and trace minerals like manganese and copper. Plus there’s also raw pecans and avocado both of which provide a great boost of healthy fats which help to keep you satiated and full.
Finally there’s the dressing: a lemon-basil vinaigrette which is equally full of tummy-friendly ingredients.
The dressing starts with a base of high quality, organic olive oil. This is the foundation of the vinaigrette and adds some more healthy fats to the salad.
Then we start with our detox ingredients. We’ve got:
Lemon
Apple Cider Vinegar
Garlic
Sea Salt
…along with fresh basil, stone ground mustard and a touch of maple syrup.
It all just gets blended up in your blender and you’re done. Pairs so nicely with the rest of the salad!
The tanginess from the dressing, complements the sweetness of the blueberries perfectly. And the nutty pecans and buttery avocado are balanced with the spicy arugula and light microgreens.
If you were able to bottle up the taste of summer and put it into a salad bowl, this quinoa power salad would be it. Each bite is absolutely delightful and really brightens up your entire meal.
What about you?
What summer produce are you most excited about? Share your favorites in the comments below and I’ll try to sneak them into some of my upcoming recipes! For me it’s: cherries, strawberries, peaches and alllllll the veggies!
xo Alyssa
5.0 from 1 reviews
Blueberry Quinoa Power Salad with Lemon-Basil Vinaigrette
Prep time
10 mins
Total time
10 mins
Author: Alyssa Rimmer
Serves: 4
Ingredients
- for the salad:
- 7 - 8 cups arugula
- 1 cup fresh blueberries
- 1 cup cooked quinoa (any variety)
- ½ cup pecan halves
- 1 avocado
- Microgreens (optional)
- for the dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 small garlic clove
- ½ teaspoon dijon mustard
- ½ teaspoon maple syrup
- pinch of sea salt
- 1 cup fresh basil
- Water if needed
Instructions
- Separate all the salad ingredients evenly between four bowls.
- Blend the dressing ingredients in a blender until smooth and creamy. Add a dash of water if needed to thin it out.
- Pour dressing over salads and enjoy!
3.5.3208
WW SmartPoints: 12
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The post Blueberry Quinoa Power Salad with Lemon-Basil Vinaigrette appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
Simply Quinoa, Alyssa Rimmer
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.
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