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Blueberry, Avocado and Toasted Pecans Quinoa Salad
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| Blueberry, Avocado and Toasted Pecans Quinoa Salad Ingredients | |
| 2 cups | quinoa, cooked |
| 1 cup | blueberries |
| 2 large | avocados, diced |
| 1 cup | pecans |
| Lime Basil Dressing: | |
| 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.
Storage Instructions: Refrigerate covered for up to 3 days.
http://ifoodreal.com/blueberry-avocado-and-toasted-pecans-quinoa-salad/
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Nutritional Info
Servings Per Recipe: 6
Amount Per Serving = 3/4 cup:
Calories: 366.3
Total Fat: 25.8 g
Cholesterol: 0.0 mg
Sodium: 297.1 mg
Total Carbs: 32.4 g
Dietary Fiber: 8.3 g
Protein: 7.0 g
WW Points+: 10
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