Blueberry Cashew Quinoa Salad

11 25 364
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Blueberry Cashew Quinoa Salad
Health Highlights


1/2 cup Quinoa, uncooked
1 cup Blueberries
1/2 cup Cashew nuts, raw
1 cup Vegetable stock/broth
142 gm Lettuce, spring mix (mesclun) (a 5 oz container)
3 tbsp Extra virgin olive oil (for dressing)
2 medium shallot(s) Shallots (minced, for dressing)
1/3 cup Balsamic vinegar
1 tbsp Maple syrup, pure (or honey)
1 pinch Salt
1 dash Black pepper


1. Rinse quinoa then add to small saucepan with vegetable broth. Bring to a boil over then reduce to low and simmer for 15 minutes or until all liquid is absorbed. Set side to cool while you prepare the salad.

2. Prepare the salad dressing by heating 1 tbsp olive oil in a pan over medium heat. Add shallots and sauté about 5 minutes or until translucent.

3. In a food processor or blender, add cooked shallots, balsamic vinegar, remaining olive oil, 1/2 cup blueberries, maple syrup, sea salt and pepper and blend until well combined.

4. Divide mixed greens onto 4 plates or bowls and evenly distribute the quinoa, remaining blueberries and cashews, then drizzle with dressing. Enjoy!



is a complete protein and high in fiber!


are an excellent source of antioxidants, important for immunity! 

Nutrition Facts

Per Portion

Calories 364
Calories from fat 171
Calories from saturated fat 31
Total Fat 19.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.4 g
Monounsaturated Fat 14.4 g
Cholesterol 0
Sodium 302 mg
Potassium 584 mg
Total Carbohydrate 43 g
Dietary Fiber 5.3 g
Sugars 12.5 g
Protein 8.3 g

Dietary servings

Per Portion

Fruit 0.5
Grain 1.1
Meat Alternative 0.5
Vegetables 1.2

Energy sources