Blueberry Quinoa Arugula Salad with Honey Lemon Vinaigrette
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 2-4 1x
- Category: Salad
- Cuisine: Vegetarian, Gluten Free
Ingredients
Scale
- For the Salad:
- 5oz Arugula
- 2 cups cooked Quinoa
- 1 cup Blueberries
- 1/4 cup sliced Almonds
- 1 Avocado pitted, skin removed, and sliced
- For the Vinaigrette:
- 1/4 cup EVOO (extra virgin olive oil)
- 1 Tbs fresh Lemon Juice (about 1/2 a lemon)
- 2 Tbs Honey
- 8–10 small Basil Leaves
- 1/4 tsp Sea Salt
Instructions
- In a large bowl add Arugula, Quinoa, Blueberries, and Almonds.
- In a food processor or high speed blender add EVOO, Lemon Juice, Honey, Basil, and Sea Salt.
- Pulse or blend for about 30 seconds until it has dressing like consistency.
- Pour vinaigrette over salad and mix well.
- Top with Avocado slices.
- Serve and enjoy!
