by Dea Castrejon
When we decided to start this blog series, “30 Ways in 30 Days,” it was much easier to come up with sweet ideas/recipes for granola. This was expected. The savory dishes, or recipes that didn’t revolve around baking something (although there is nothing wrong with that!), were a little more difficult or imaginative.
Well, one day when I was browsing pinterest for recipes, I came across this simple and healthy quinoa salad that caught my eye. I couldn’t imagine that some of our Organic Honey Pecan Variety wouldn’t add the perfect salty and sweet crunch to this salad. Besides a few additions or substitutions, this salad is a replica from the great blog, iFOODreal.
Granola, Avocado, Blueberry, Toasted Pecan, and Quinoa salad
*makes about 3 cups of cooked quinoa plus your additions
1 cup uncooked quinoa
2 cups water
1 1/2 cups Organic Honey Pecan Granola
1 cup toasted pecans
3/4 cup blueberries
Honey Lime Basil Dressing
1 1/2 tablespoons basil, chopped
1/2 lime, juiced
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon honey
To start, bring 2 cups of water to boil in a pot. Add 1 cup of quinoa, and simmer until thoroughly cooked (about 15 minutes). Pour cooked quinoa into a mixing bowl and allow to cool.
While waiting, let’s make the dressing. In a small ramekin, combine all ingredients in no particular order and mix together.
Next, let’s preheat the oven to 350ºF to toast the pecans unless you prefer to buy them already roasted. Place in oven for only 5-10 minutes or until they are slightly darkened.
Finally, wash blueberries and set aside. Cut up your avocado and put aside, as well.
Once your quinoa has cooled, mix all your ingredients together in a bowl including the dressing. How easy and delicious right? Serve and enjoy!
*Recipe obtained by http://ifoodreal.com/blueberry-avocado-and-toasted-pecans-quinoa-salad/.