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Vegan Blueberry Cacao Superfood Quinoa Salad - This healthy quinoa salad recipe has almonds, cacao nibs and a blueberry vinaigrette. It's an easy, gluten free and vegan meal that's packed with superfoods for only 360 calories!| Foodfaithfitness.com | @FoodFaithFit

Superfood Quinoa Salad Recipe with Blueberries and Cacao Nibs

This quinoa salad recipe has almonds, cacao nibs and a blueberry vinaigrette. It's an easy, gluten free and vegan meal that's packed with superfoods for only 360 calories!

Course Main Course, Salad
Cuisine American
Keyword gluten free dinners, quinoa salad, superfood recipes, vegan dinners
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients

  • 2/3 Cup Water
  • 1/3 Cup Quinoa

For the vinaigrette:

  • 1/2 Cup Fresh blueberries
  • 1 Tbsp Raw Apple cider vinegar
  • 1 Tbsp Fresh lemon juice
  • 2 tsp Agave
  • 1/2 tsp Lemon zest packed
  • 1/4 tsp Salt
  • Pinch of pepper
  • 1 Tbsp 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 Tbsp Cacao nibs

Instructions

  1. 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.
  2. While the quinoa cooks, combine the blueberries, apple cider vinegar, lemon juice, agave, lemon zest, salt and pepper in a SMALL food processor (mine is 3 cups) and blend until smooth, scraping down the sides as necessary.
  3. 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 to stand while you make the salad.
  4. In a large bowl, combine the spring mix, remaining blueberries, almonds, cocoa 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 the quinoa is evenly dispersed and coated in the dressing.
  5. DEVOUR immediately! ***

Recipe Notes

*I buy my nuts pre-toasted, but you can toast them in a 400 degree oven until lightly golden brown. This only takes a few minutes, so watch them closely.
**While the dressing stands, it sometimes thickens a lot. If this happens, whisk it really well before adding to the salad. Once whisked, it should stay quite smooth
***Salad is best served immediately as it does dry out if your refrigerate it, due to the fruit in the dressing.