Blueberry basil quinoa salad

Blueberry basil quinoa salad with honey lime vinaigrette served in a bowl

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4 from 4 votes

Blueberry basil quinoa salad is topped with a honey lime vinaigrette for a healthy, delicious side dish!

Prep Time10

Cook Time15

Total Time25

Yield: 4 servings

Ingredients

For the salad:

1 cup uncooked quinoa
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅓ cup fresh blueberries
⅓ cup fresh basil, julienned
2 tablespoons fresh mint, roughly chopped
Optional: Crumbled feta cheese or goat cheese for topping (even manchego)

For the honey lime vinaigrette:

3 tablespoons extra-virgin olive oil
3 tablespoons lime juice, lime zest too
1 ½ tablespoons honey
1 ½ teaspoons Dijon mustard
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon ground cumin

Instructions

Cook quinoa according to package directions then set aside to cool. Season with salt and pepper.
Once cooled, combine the quinoa, blueberries, basil and mint.
To make the dressing, combine all ingredients in a small jar or container with a lid and shake very well. (You could also whisk it really well in a bowl.)
Pour the dressing over the salad and toss to get everything coated. Top with desired cheese, if using, and serve immediately.

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Notes

The quinoa needs to be cooked and cooled for this recipe, so please plan accordingly.

You can omit the fresh mint if you don’t have any. I’ve done that before and it was still delicious.

You can add a few handfuls of baby spinach or baby arugula here if you want a veggie component. You could also add some diced avocado to give this salad some extra heft and make it more of a main-course for lunch.

This salad doesn’t keep very well after the first 1-2 days because the fresh herbs will start to wilt.

Nutrition

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