Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Avocado Blueberry Quinoa Salad with Feta and Cilantro Lime Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 12 reviews

A vibrant and refreshing Avocado Blueberry Quinoa Salad loaded with fresh produce, tangy feta, chopped pistachios, and tossed in a zesty cilantro lime dressing. This salad is packed with plant-based protein and perfect for summer lunches, parties, or picnics.

  • Total Time: 30 minutes
  • Yield: Serves 6

Ingredients

For the Salad:

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 firm but ripe avocado, sliced or diced
  • 1 cup blueberries
  • 1 cup sweet corn (preferably fresh off the cob)
  • ½ cup finely diced red onion
  • ½ cup feta cheese
  • ½ cup chopped pistachios
  • ½ cup diced cilantro

Cilantro Lime Dressing:

  • ⅓ cup packed cilantro leaves
  • ¼ cup olive oil
  • 2 tablespoons fresh lime juice
  • ½ jalapeño, seeded
  • ⅛ teaspoon salt
  • Freshly ground black pepper, to taste

To Garnish:

  • Extra cilantro
  • Pistachios
  • Feta cheese
  • Red onion

Instructions

  1. Cook the Quinoa: In a medium pot, combine 1 cup quinoa and 2 cups water. Place it over high heat and bring to a boil. Once boiling, cover the pot, reduce the heat to low, and let it cook for exactly 15 minutes. After cooking, remove the pot from heat, fluff the quinoa gently with a fork, then cover it again and let it sit for 10 minutes to absorb any remaining moisture.
  2. Prepare the Dressing: While the quinoa is cooking, combine cilantro leaves, olive oil, fresh lime juice, seeded jalapeño half, salt, and freshly ground black pepper in a blender. Blend until completely smooth and set aside.
  3. Assemble the Salad: Transfer the cooked quinoa to a large mixing bowl. Add the sliced or diced avocado, blueberries, sweet corn, diced red onion, feta cheese, chopped pistachios, and diced cilantro. Pour the prepared cilantro lime dressing over the salad and toss gently to combine all ingredients evenly.
  4. Garnish and Serve: Garnish the salad with extra cilantro, pistachios, feta, and red onion as desired. Serve the salad at room temperature or chilled. This salad can be stored in an airtight container in the refrigerator for 3 to 5 days.

Notes

  • For added protein, feel free to include cooked chicken or chickpeas.
  • Store the salad in an airtight container in the fridge with or without the dressing for up to 4-5 days; the lime juice helps keep avocado fresh.
  • The cilantro lime dressing can be kept separately in the fridge for up to one week.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/avocado-blueberry-quinoa-salad-with-feta-and-cilantro-lime-dressing-recipe/