Easy, delicious and protein packed Blueberry, Quinoa and Avocado Salad. Make it ahead tonight, then reap the rewards in the days to come! Brilliant for meal prepping, picnics, family lunch or just a perfect light dinner recipe.
Blueberries are nature's superfood and they are in season now, which means they are full of sweet flavour and cheaper too. This salad will quickly become your firm summer salad favourite.
About This Blueberry, Quinoa and Avocado Salad
Although this blueberry, quinoa and avocado requires simple ingredients, together they are delicious and fresh. The sweet plump blueberries, the crispy chickpeas, creamy avocado and filling mix of quinoa and brown rice makes this salad hearty and satisfying.
The Ingredients for Blueberry, Quinoa and Avocado Salad
- Rocket + Spinach. I love using two types of greens in this salad for variety. The rocket adds a bit of peppery flavour and the spinach adds a nice crispness.
- Blueberries. Beautiful, plump sweet blueberries are a must for this salad recipe.
- Avocado. I added avocado because of its creamy texture and nutritional value. It is high in potassium, fibre and healthy fats, and it makes the salad more filling.
- Chickpeas. Chickpeas not only add a light nutty flavour, but they also pump up the protein and fibre in this salad. Make sure you roast them with the spices to add a nice crunch to the salad.
- Grains. I used whatever leftover I had, which was mainly quinoa, but also a good handful of brown rice.
- Dressing. A bright blend of lemon juice, olive oil, maple syrup, apple cider vinegar, salt and pepper.
The Directions for Blueberry, Quinoa and Avocado Salad
- Mix the chickpeas with olive oil, smoked paprika and turmeric and roast in the oven for around 20 minutes
- Add the almonds to the tray for the last 5 minutes
- Add the remaining salad ingredients to a bowl and once the chickpeas is finished mix it in
- Prepare the salad dressing, then pour it over the salad ingredients. Toss, and ENJOY!
- To Store. Store any leftover salad separately from the leftover dressing. Store both in an airtight separate container for up to 3 days.
Serve leftover salad inside a wrap for a tasty on-the-go lunch, or mix it in a buddha bowl.
- Add Cheese. Add your favourite cheese, I love crumbled plant-based feta over my finished salad for a creamy finish.
- Add Beans. If you are not a fan of chickpeas, simply mix one can of rinsed and drained black beans in with the other salad ingredients.
- Add Protein. I love adding some baked tofu, but feel free to add anything you fancy.
More Healthy Salads
- Easy Greek Salad
- Chickpea Cucumber Salad with Rocket Pesto
- Roasted Broccoli and Quinoa Salad
- Cucumber Radish Salad
- Blueberry, Quinoa and Avocado Salad
- Burrito Buddha Bowl
- Pasta with Broccoli and Basil Pesto
- White Bean Salad
- Strawberry Salad
- Lentil Salad
- 1 cup dry quinoa
- 1 tin chickpeas, drained, rinsed and patted dry
- 1 small pack blueberries (125g)
- 1 avocado, finely sliced
- 1 tsp paprika
- ½ tsp turmeric
- 1 tsp olive oil + more for dressing
- Handful of walnuts
- Handful of spinach
- 2 big handfuls rocket
- 2 big handfuls spinach
- For the dressing:
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- Pinch of salt
Preheat oven to 200 degrees and line your baking tray with baking paper
Mix the patted dry chickpeas with the olive oil, paprika and turmeric and pop in the oven to roast for 20 minutes
Add the almonds to the tray for the last 5 minutes. Once roasted chop them roughly
Cook the quinoa to packet instructions and let cool down
In a bowl mix together the greens, quinoa, blueberries, and add the roasted chickpeas, almonds and avocado.
Make the dressing by blitzing all ingredients in a blender or shake them well in a jar.
Drizzle over the salad and serve.
For this recipe I mixed quinoa with brown rice, using any leftovers you might have works the best and helps to use up all your leftovers.