Avocado Blueberry Quinoa Salad

Gorgeous avocado blueberry quinoa salad loaded with fresh corn, red onion, tangy feta, chopped pistachios, and tossed in a flavorful cilantro lime dressing. This delicious vegetarian quinoa salad is perfect for summer lunches, parties, and picnics.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

I’m not sure if you guys remember one of my very first quinoa salads on the blog, but I do because I just so happened to have made right after I met my husband AND the recipe surprisingly went viral on Pinterest.

Since realizing how much you all seem to enjoy quinoa recipes, I now try to put out a few new quinoa salads each summer because they’re easy and great to pack for a quick, healthy lunch.

pouring dressing onto an avocado blueberry quinoa salad

Today’s salad is a unique combination of ingredients that popped into my mind when I was brainstorming about how I wanted to use summer sweet corn in a few recipes.

Originally, I wanted to make this with forbidden black rice (my fav!) but Abra convinced me to do it with quinoa instead and it turned out to be sensationally delicious. A unique combination of flavors, textures and summer fruits and crunchy veggies.

YUM.

corn, blueberries, quinoa, feta, avocado, red onion, pistachios and cilantro in a bowl

Ingredients in blueberry quinoa salad

This simple blueberry quinoa salad is packed with fresh ingredients and tossed with a tangy, slightly spicy cilantro lime dressing. ZIPPITY DO DA ZIPPITY DAY. Here’s what you’ll need:

  • Quinoa: the base of this delicious salad is made with quinoa, which gives it a boost of protein and a slightly nutty flavor. Farro, couscous, or even your favorite pasta would also be delicious!
  • Avocado: you’ll love the fresh, creamy chunks of avocado in every bite.
  • Blueberries: juicy blueberries truly make this quinoa salad unique.
  • Corn: I like using fresh sweet corn straight off the cob but frozen will work just as well.
  • Red onion: diced red onion adds a zip that pairs deliciously with the sweet ingredients.
  • Feta: tangy feta crumbles are amazing in here! Feel free to use goat cheese or omit to keep this vegan.
  • Pistachios: hello crunchy, salty pistachio bites.
  • Cilantro: the essential freshness in the salad and in the dressing.
  • Olive oil: use a bit of olive oil or avocado oil as the base of the cilantro lime dressing.
  • Lime juice: just the right amount of brightness and acidity.
  • Jalapeño: add a kick of heat with some jalapeño! Feel free to omit if you’re sensitive to spice.
  • Salt & pepper: to bring out all of the flavors.

avocado blueberry quinoa salad in a bowl with a spoon on the left side of the bowl

How to make the best fluffy quinoa for quinoa salads:

I know how difficult it can be to make the PERFECT quinoa, but I have a tried and true method for making super fluffy. It’s perfect for quinoa salads & side dishes, and will be your new go-to method.

  1. First, add 2 parts water and 1 part quinoa to a medium pot and place over high heat.
  2. Bring the mixture to a boil, then cover, reduce heat to low, and cook your quinoa for exactly 15 minutes.
  3. After 15 minutes, remove pot from heat and fluff quinoa with a fork. Then cover and allow quinoa to sit in the pot off of direct heat for 10 minutes to fluff and steam for the best texture. Easy!

avocado blueberry salad in a bowl with a spoon

Tips for making this blueberry quinoa salad

  1. Use firm avocados as they’ll keep their shape better. Check out exactly how to cut an avocado safely here!
  2. Choose any nuts you’d like! The roasted pistachios add a nutty flavor and crunch to this quinoa salad, but you can always sub toasted almonds, walnuts, pecans or even candied pecans.
  3. Use seasonal fruits. If you don’t have any blueberries, try using strawberries, raspberries, blackberries or peaches. YUM.
  4. Feel free to add chickpeas or chicken for an additional boost of protein!
  5. If you’re making this quinoa salad ahead of time, I suggest adding the avocado and pistachios right before serving.

How to store quinoa salad

Store this blueberry quinoa salad in an airtight container in the fridge, without or without the dressing, for up to 4-5 days. The acidity from the lime juice will help the avocado stay fresh! The dressing will also stay good in a container in the fridge for up to one week as well.

avocado blueberry quinoa salad in a bowl

What to pair this blueberry quinoa salad with:

This salad is delicious on it’s own as main dish, or it makes for a wonderful side paired with different proteins and mains. I suggest:

See how to make the blueberry quinoa salad

If you make this blueberry quinoa salad, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. xo!

Avocado Blueberry Quinoa Salad

4.95 from 20 votes
avocado blueberry salad in a bowl with a spoon
Course Gluten Free, Lunch, Salad, Side Dish, Vegetarian
Cuisine American
Keyword blueberry quinoa salad, easy, healthy, quick
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 6
Gorgeous avocado blueberry quinoa salad loaded with fresh corn, red onion, tangy feta, chopped pistachios, and tossed in a flavorful cilantro lime dressing. This delicious vegetarian quinoa salad is perfect for summer lunches, parties, and picnics.

Ingredients

  • For the salad:
  • 1 cup uncooked quinoa
  • 1 firm but still ripe avocado, sliced or diced
  • 1 cup blueberries
  • 1 cup sweet corn (preferably fresh off the cob)
  • 1/2 cup finely diced red onion
  • 1/2 cup feta
  • 1/2 cup chopped pistachios
  • 1/2 cup diced cilantro
  • Cilantro Lime Dressing:
  • 1/3 cup packed cilantro leaves
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • ½ jalapeno, seeded
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • For garnishing
  • Extra cilantro, pistachios, feta and red onion

Instructions

  1. First, make your quinoa. Add water and quinoa to a medium pot and place over high heat; bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove pot from heat and fluff quinoa with a fork. Then cover and allow quinoa to sit in the pot for 10 minutes.
  2. While the quinoa is cooking, make your cilantro lime dressing by adding the ingredients to a blender: cilantro, olive oil, lime juice, jalapeño half and salt and pepper. Blend until smooth. Set aside.
  3. Once your quinoa is done, add it to a large bowl. Add in the avocado, blueberries, corn, red onion, feta, pistachios, and cilantro.
  4. Pour dressing all over the quinoa salad and toss to combine. Garnish with extra cilantro, pistachios, feta and red onion if you’d like. Serve at room temp or cold. Salad with stay good for 3-5 days in the fridge. Serves 4-6. Nutrition info based on 6.

Recipe Notes

Feel free to add chicken or chickpeas for an extra boost of protein!

Store this blueberry quinoa salad in an airtight container in the fridge, without or without the dressing, for up to 4-5 days. The acidity from the lime juice will help the avocado stay fresh! The dressing will also stay good in a container in the fridge for up to one week as well.

Nutrition
Servings: 6 servings
Serving size: 1 serving (based on 6)
Calories: 364kcal
Fat: 23.1g
Saturated fat: 4.4g
Carbohydrates: 24.5g
Fiber: 6.8g
Sugar: 5.5g
Protein: 9.8g
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