Quinoa salad with avocado, pecan nuts and blueberries

Ingredients for 4 people, 371 kcal pp

  • 120 grams Quinoa
  • 2 avocado’s
  • 40 grams Pecan nuts
  • 15 grams basil
  • 15 grams flat leaf parsley
  • 300 grams mixed lettuce
  • 60 grams bean sprouts
  • 200 grams blueberries
  • 1 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • Juice of half a lemon
  • 1 clove of garlic (pressed)
  • 1 tsp mustard
  • Black pepper


Prepare the quinoa as indicated on the package. Peel and chop the avocado into small cubes. Chop the pecan nuts, flat leaf parsley and basil coarsely. Mix the oil, vinegar, mustard, lemon juice, garlic and pepper together for a dressing. Divide the quinoa over 4 plates and sprinkle the dressing on top. Divide the avocado, blueberries, pecan nuts, fresh herbs, lettuce and bean sprouts over the four plates.