Blueberry, Avocado and Toasted Pecans Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 2 Avocados, large
  • 3 tbsp Basil
  • 1 cup Blueberries
  • 1/2 Lime, Juice of large

• Condiments

  • 1 tbsp Maple syrup

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Pecans

Found on ifoodreal.com

Ingredients

• 2 cups quinoa, cooked
• 1 cup blueberries
• 2 large avocados, diced
• 1 cup pecans
• 1 tbsp olive oil, extra virgin
• 1 tbsp maple syrup
• 1/2 large lime, juice of
• 3 tbsp basil, finely chopped
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Directions

• In a large bowl, add quinoa, blueberries and avocados.
• In a small skillet, toast pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
• In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.