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Superfood Quinoa Salad Recipe with Blueberries and Cacao Nibs
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 413 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- 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
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! ***
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.