Superfood Quinoa Salad Recipe with Blueberries and Cacao Nibs

Name: Superfood Quinoa Salad Recipe with Blueberries and Cacao Nibs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2/3 cup water; 1/3 cup quinoa; 1/2 cup fresh blueberries; 1 tablespoon raw apple cider vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons agave; 1/2 teaspoon lemon zest packed; 1/4 teaspoon salt; Pinch of pepper; 1 tablespoon extra-virgin olive oil; 6 cups Spring Mix Salad Blend; 2/3 cup fresh blueberries; 1/4 cup toasted almonds roughly chopped *; 2 tablespoons cacao nibs

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
413 kcal
Course
Main Course, Salad
Cuisine
American

Superfood Quinoa Salad Recipe with Blueberries and Cacao Nibs

Iris Warren

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This quinoa salad recipe has almonds, cacao nibs and a blueberry vinaigrette. It's an easy, gluten free and vegan meal that's packed with superfoods for only 360 calories!

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Ingredients

Servings

2/3 cup water
1/3 cup quinoa

For the vinaigrette:

1/2 cup fresh blueberries
1 tablespoon raw apple cider vinegar
1 tablespoon fresh lemon juice
2 teaspoons agave
1/2 teaspoon lemon zest packed
1/4 teaspoon salt
Pinch of pepper
1 tablespoon extra-virgin olive oil

For the salad:

6 cups Spring Mix Salad Blend
2/3 cup fresh blueberries
1/4 cup toasted almonds roughly chopped *
2 tablespoons cacao nibs

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Instructions

Bring the water to a boil in a medium pot. Stir in the quinoa, reduce the heat to low and cover. Cook until the quinoa is fluffy and has absorbed the water, about 20-25 minutes.
While the quinoa cooks, combine the blueberries, apple cider vinegar, lemon juice, agave, lemon zest, salt and pepper in a SMALL food processor (mine is 3 cups) and blend until smooth, scraping down the sides as necessary.
With the food processor running, stream in the olive oil and blend until combined and the dressing thickens. You should have about 1/2 cup of dressing. Pour into a small bowl to stand while you make the salad.
In a large bowl, combine the spring mix, remaining blueberries, almonds, cocoa nibs, tossing to combine. Pour in the blueberry vinaigrette** and toss until the spinach is evenly coated. Finally, add in the cooked quinoa and toss until the quinoa is evenly dispersed and coated in the dressing.
DEVOUR immediately! ***

Notes

*I buy my nuts pre-toasted, but you can toast them in a 400 degree oven until lightly golden brown. This only takes a few minutes, so watch them closely.**While the dressing stands, it sometimes thickens a lot. If this happens, whisk it really well before adding to the salad. Once whisked, it should stay quite smooth***Salad is best served immediately as it does dry out if your refrigerate it, due to the fruit in the dressing.

Nutrition Information

Show Details

Calories 413kcal (21%) Carbohydrates 48g (16%) Protein 11g (22%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.01g Sodium 329mg (14%) Potassium 578mg (17%) Fiber 7g (28%) Sugar 16g (32%) Vitamin A 1415IU (28%) Vitamin C 41mg (46%) Calcium 87mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 413 kcal

% Daily Value*

Calories	413kcal	21%
Carbohydrates	48g	16%
Protein	11g	22%
Fat	22g	34%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	11g	55%
Trans Fat	0.01g	1%
Sodium	329mg	14%
Potassium	578mg	12%
Fiber	7g	28%
Sugar	16g	32%
Vitamin A	1415IU	28%
Vitamin C	41mg	46%
Calcium	87mg	9%
Iron	3mg	17%