Recipe 10: Blueberry, Avocado, & Toasted Pecan Quinoa Salad


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


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.