First off, I’d like to give credit where credit is due to ambitiouskitchen.com, where I first discovered this recipe. Not only is this salad healthy and easy to make, it contains a juicy, zesty, and refreshing blend of colorful and fresh ingredients that make for a beautiful snack or meal. The combination of flavors is so unique and delicious that I had to share it.
See how I made it below, or check out the original post at https://www.ambitiouskitchen.com/avocado-blueberry-quinoa-salad/ .
Quinoa Avocado Salad
The perfect sweet and spicy snack or lunch featuring a blend of fresh blueberries, sweet corn, juicy onion, and jalapeño cilantro dressing.
Servings 6
Equipment
- 1 blender, food processor, or magic bullet
Ingredients
- 1/4 cup olive oil
- 1/2 jalapeño
- 3 tbsp cilantro
- 2 tbsp lime juice
- 1 pinch salt
- 1.5 cups quinoa
- 1 cup white corn
- 1 small red onion diced
- 1 avocado diced
- 1 handful blueberries *optional*
- 1 sprinkle feta
Instructions
- Add quinoa and 1 tbs. of olive oil to a pot on medium-high. Once the water is boiling, cover and reduce to low heat. This should take about 15 minutes, but check regularly until the water is absorbed. Fluff with a fork when finished.
- Make your cilantro jalapeño dressing by adding the olive oil, 2 tbs. of chopped cilantro, jalapeño, lime juice, and a pinch of salt and pepper into a blender or magic bullet. Blend until evenly mixed and set aside.
- In a medium to large bowl, add the cooked quinoa, corn, onion, avocado, blueberries (optional), and 1 tbs. of chopped cilantro. Sprinkle with feta and top with the cilantro jalapeño dressing. If you're planning on eating throughout the week, add the cilantro jalapeño dressing separately to prevent the salad from getting soggy.
- Share with others or have it as a dinner, lunch, and snack throughout the week. Enjoy!
Notes
Recipe inspired by http://www.ambitiouskitchen.com.