INGREDIENTS:
150g quinoa, cooked
75g blueberries
1/2 large avocado, diced
75g cup pecans
Lime Basil Dressing:
1/4 Tbsp extra virgin olive oil
1/4 Tbsp maple syrup
A squeeze of fresh lime juice
1 Tbsp basil, finely chopped
Himalayan Salt, to taste
Fresh ground black pepper, to taste
Method
In a large bowl - add quinoa, blueberries, and avocados. In a small pan, toast pecans on low-medium heat until lightly brown, about 4-5 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.