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!