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.