Avocado Blueberry Quinoa Salad with Cilantro Lime Dressing Recipe
This Avocado Blueberry Quinoa Salad is a vibrant and refreshing dish that combines the nutty flavor of quinoa with creamy avocado, sweet blueberries, and crunchy pistachios, all tossed in a zesty cilantro lime dressing. Perfect as a light lunch or side dish, it brings together fresh ingredients and bright flavors for a healthy and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
For the Salad:
- 1 cup uncooked quinoa
- 1 firm but still ripe avocado, sliced or diced
- 1 cup blueberries
- 1 cup sweet corn (preferably fresh off the cob)
- 1/2 cup finely diced red onion
- 1/2 cup feta cheese
- 1/2 cup chopped pistachios
- 1/2 cup diced cilantro
Cilantro Lime Dressing:
- 1/3 cup packed cilantro leaves
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1/2 jalapeño, seeded
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
For Garnishing:
- Extra cilantro
- Extra pistachios
- Extra feta cheese
- Extra red onion
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa under cold water to remove any bitterness. Add the quinoa and 2 cups of water to a medium pot and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and cook for exactly 15 minutes. After cooking, remove the pot from the heat and fluff the quinoa with a fork. Cover again and let it sit for 10 minutes to absorb any remaining moisture.
- Prepare the Cilantro Lime Dressing: While the quinoa cooks, add 1/3 cup packed cilantro leaves, 1/4 cup olive oil, 2 tablespoons fresh lime juice, 1/2 seeded jalapeño, 1/8 teaspoon salt, and freshly ground black pepper to a blender. Blend until smooth and creamy. Set aside.
- Combine the Salad Ingredients: Transfer the cooked and cooled quinoa to a large mixing bowl. Add the sliced or diced avocado, 1 cup blueberries, 1 cup sweet corn, 1/2 cup finely diced red onion, 1/2 cup feta cheese, 1/2 cup chopped pistachios, and 1/2 cup diced cilantro.
- Toss with Dressing: Pour the prepared cilantro lime dressing over the quinoa mixture. Gently toss everything together to ensure even coating without mashing the avocado.
- Garnish and Serve: Garnish the salad with extra cilantro, pistachios, feta cheese, and red onion as desired. This salad can be served immediately at room temperature or chilled. It keeps well in the refrigerator for 3-5 days.
Notes
- For best texture, use firm but ripe avocado to avoid mushiness.
- You can substitute frozen corn if fresh is unavailable; thaw before adding.
- This salad is great as a side or a light main dish.
- Adjust jalapeño quantity based on your heat preference.
- Store leftovers in an airtight container and consume within 3-5 days.