Quinoa Blueberry & Pecan Salad
1/2 cups quinoa, cooked
1/4 cup blueberries
1/2 large avocado, diced
1/4 cup pecans
Optional: Any and all veggies you’d like to incorporate
Lime Basil Dressing:
1/4 tbsp extra virgin olive oil
1/4 tbsp maple syrup
Squeeze of fresh lime juice
1 tbsp basil, finely chopped
Himalayan salt and pepper, to taste
In a large bowl add quinoa, blueberries and avocados. In a small skillet, toast pecans on low-medium heat until lightly brown, about 4-5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.