Blueberry Pecan Quinoa Salad
A wholesome, filling salad tossed in a sweet and tangy balsamic vinaigrette, creating the perfect blend of flavors!
Ingredients
- 6 cups baby spinach
- 1 cup blueberries
- 1 avocado halved, seeded, peeled and diced
- 1/2 cup Success® Tri-Color 100% Quinoa (cooked according to package instructions)*
- 1/4 cup pecan halves
- 1/4 cup crumbled feta optional
For the balsamic vinaigrette
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar**
- 1 teaspoon honey or maple syrup
Instructions
- To make the vinaigrette, whisk together olive oil, balsamic vinegar and honey in a small bowl or jar; set aside.
- To assemble the salad, place spinach in a large bowl; top with blueberries, avocado, quinoa, pecans and feta cheese. Pour dressing on top of the salad and gently toss to combine.
- Serve immediately.
Notes
*When using Success Boil-in-Bag Quinoa, you will have leftover (one bag makes 1 1/2 cups quinoa). Use leftovers in other salads or as a side for another meal.
**If you have a favorite flavored balsamic vinegar, feel free to use that.
Nutrition
Calories: 793kcal | Carbohydrates: 61g | Protein: 15g | Fat: 58g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Cholesterol: 17mg | Sodium: 303mg | Potassium: 1386mg | Fiber: 15g | Sugar: 17g | Vitamin A: 8718IU | Vitamin C: 43mg | Calcium: 236mg | Iron: 6mg