Try this Quinoa Salad With Blueberries And Cacao Nibs for a nutrient-packed, vibrant dish bursting with superfood ingredients!
When I started my first remote job, I couldn’t have been more thrilled at the opportunity to work from home in my pajamas all day! But as the weeks went by, I noticed that my mid-afternoons were marked by a sudden energy dip I found hard to kick. I found myself yawning through afternoon meetings, clutching my ever-full coffee mug in a desperate bid to stay alert. This quinoa salad recipe was truly a game changer for me. With its delicious range of superfood ingredients, this dish is packed with everything you need to supercharge a busy afternoon.
This recipe features a mixture of almonds, blueberries, and cacao nibs laid over a bed of quinoa and spring salad mix. A tangy-sweet vinaigrette dressing ties the flavors of this dish together.
Are you looking for a meal that can help ward off your next afternoon slump? Or are you in search of a pre-workout dish that can help you power through at the gym? Whether you’re meal prepping for a busy week or planning a brunch with friends, this quinoa salad is sure to fit the bill.
Is This Quinoa Salad With Blueberries And Cacao Nibs Healthy?
This delectable salad is more than just a pretty plate—it’s also chock-full of fresh ingredients bursting with nutrients. Quinoa is a great source of plant-based protein, and it’s rich in nutrients like fiber and magnesium. Raw apple cider vinegar contains probiotics, lemon juice is a good source of vitamin C, and blueberries are a rich source of antioxidants like anthocyanin. If you’d like to reduce the sugar content of the vinaigrette, you can replace the agave nectar with monk fruit syrup or liquid stevia. To reduce the sodium content of this dish, make sure that your cacao nibs and roasted almonds contain no added salt.
Taking A Closer Look At Cacao Nibs
These days, cacao nibs are a popular topping for smoothies or health bowls. But the history of cacao nibs actually goes back thousands of years. Cacao was originally cultivated in South America by ancient societies like the Aztecs and the Mayans. These ancient civilizations viewed cacao as a sacred ingredient, and they frequently used cacao in ceremonies and rituals. During the 16th century, Spanish explorers first brought cacao beans back to Europe. Cacao quickly became a popular and luxurious indulgence across the European continent. Unlike conventional chocolate chips, cacao nibs are unprocessed and unsweetened—leaving them with a bold and bitter chocolaty flavor. You can enjoy cacao nibs sprinkled on oatmeal, yogurt, or smoothie bowls. You can also add them to baked goods or toss them into your favorite salad recipe.
How Do I Store Leftovers?
To store your leftover quinoa salad, start by placing your leftovers in an airtight container. You can store your leftover salad for up to 3-4 days in the refrigerator. I personally recommend storing these in mason jars, as this makes it easy to grab and go for a lunch on the run!
Serving Suggestions
If you’re serving this as part of a larger meal, consider pairing this salad with Smoked Chicken Breast or Pan-Seared Salmon. For a side dish that complements this quinoa salad, I recommend Roasted Sweet Potatoes And Apples or a bowl of Creamy Zucchini Soup. Looking for an appetizer to serve before this dish? Try this recipe for Prosciutto And Melon or these Hummus And Goat Cheese Pesto Bites.
Ingredients
- 2/3 cup water
- 1/3 cup quinoa
For The Vinaigrette:
- 1/2 cup fresh blueberries
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons agave nectar
- 1/2 teaspoon lemon zest packed
- 1/4 teaspoon salt
- Pinch of pepper
- 1 tablespoon extra-virgin olive oil
For The Salad:
- 6 cups spring mix salad blend
- 2/3 cup fresh blueberries
- 1/4 cup toasted almonds roughly chopped
- 2 tablespoons cacao nibs
Instructions
- Bring the water to a boil in a medium pot. Stir in the quinoa, reduce the heat to low, and cover. Cook until the quinoa is fluffy and has absorbed the water, about 20-25 minutes.
- While the quinoa cooks, combine the blueberries, apple cider vinegar, lemon juice, agave, lemon zest, salt, and pepper in a small food processor. Blend until smooth, scraping down the sides as necessary.
- With the food processor running, stream in the olive oil and blend until combined and the dressing thickens. You should have about 1/2 cup of dressing. Pour into a small bowl while you make the salad.
- In a large bowl, combine the spring mix, remaining blueberries, almonds, and cacao nibs, tossing to combine. Pour in the blueberry vinaigrette and toss until the spinach is evenly coated. Finally, add in the cooked quinoa and toss until it is evenly dispersed and coated in the dressing.
- Serve and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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