Blueberry Avocado Quinoa Salad with Toasted Nuts | Easy Vegan Lunch Idea

Blueberry Avocado Quinoa Salad with Toasted Nuts | Easy Vegan Lunch Idea

Blueberry Avocado Quinoa Salad with Toasted Nuts Recipe

An easy vegan lunch idea, this Blueberry Avocado Quinoa Salad with Toasted Nuts brings together fluffy quinoa, peppery greens, ripe avocado, fresh blueberries and a mix of crunchy nuts for a colorful plant-based bowl. A simple lemon-maple dressing keeps the salad bright and lightly coated, making it a fresh lunch, side dish or meal-prep bowl with plenty of texture.

Servings: 4 | Prep Time: 20 minutes | Cook Time: 15 minutes

Ingredients

For the Quinoa

• 1 cup (185 g.) quinoa, rinsed well

• 1 ¾ cups (420 ml.) water

• ¼ tsp. fine sea salt

For the Lemon-Maple Dressing

• 3 tbsp. (45 ml.) fresh lemon juice

• 2 tbsp. (30 ml.) extra-virgin olive oil

• 1 tbsp. (15 ml.) maple syrup

• 1 tsp. (5 ml.) Dijon mustard

• ¼ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

For the Salad

• 4 cups (80 g.) baby arugula or mixed tender greens

• 1 ½ cups (225 g.) fresh blueberries

• 2 ripe avocados, sliced

• ½ cup (55 g.) pecan halves

• ¼ cup (35 g.) sliced almonds

• ¼ cup (30 g.) shelled pistachios

• 2 tbsp. (8 g.) chopped fresh chives or parsley

• Freshly ground black pepper, to taste

Directions

1. Add the quinoa, water and salt to a medium saucepan. Bring to a boil, then reduce the heat to low, cover and simmer for 13 to 15 minutes, until the water is absorbed.

2. Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork and let it cool until warm or room temperature.

3. While the quinoa cooks, make the dressing. In a small bowl, whisk together the lemon juice, olive oil, maple syrup, Dijon mustard, salt and black pepper.

4. Toast the pecans, almonds and pistachios in a dry skillet over medium-low heat for 3 to 4 minutes, stirring often, until fragrant. Transfer to a plate to cool.

5. Add the arugula or mixed greens to a large shallow bowl.

6. Spoon the quinoa into one section of the bowl, keeping some of the greens visible.

7. Add the blueberries, avocado slices and toasted nuts in separate sections so the colors and textures stay distinct.

8. Drizzle the dressing over the quinoa, greens and avocado. Sprinkle with chives or parsley and a little more black pepper.

9. Serve right away, or toss gently at the table before serving.

Make It Yours

• For a heartier salad, add 1 can (15 oz. / 425 g.) chickpeas, drained and rinsed, or 1 cup (160 g.) shelled edamame.

• For more fruit, add sliced strawberries, diced apple or orange segments.

• For a creamier finish, add a spoonful of plain unsweetened plant-based yogurt whisked into the dressing.

• For a sharper flavor, add ¼ cup (35 g.) thinly sliced red onion or quick pickled shallots. For more crunch, use toasted pumpkin seeds or sunflower seeds in place of one of the nuts.

Kitchen Notes

• Let the quinoa cool before adding it to the greens so the arugula does not wilt. Warm quinoa is fine, but hot quinoa will soften the salad too quickly.

• Slice the avocado just before serving so it stays bright and holds its shape. A light drizzle of lemon dressing over the avocado helps keep the surface fresh.

• The salad looks best when the ingredients are arranged in sections first, then lightly dressed. Tossing everything too early can hide the blueberries and nuts under the quinoa.

Pairs Well With

Serve this salad with tomato soup, lentil soup, roasted sweet potatoes, grilled tofu, white bean dip, avocado toast, crusty bread or a small bowl of fresh fruit.