Quinoa Salad with Organic Honey Pecan Granola

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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

1 avocado

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.

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While waiting, let’s make the dressing.  In a small ramekin, combine all ingredients in no particular order and mix together.

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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.

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Finally, wash blueberries and set aside.  Cut up your avocado and put aside, as well.

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Once your quinoa has cooled, mix all your ingredients together in a bowl including the dressing.  How easy and delicious right?  Serve and enjoy!

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*Recipe obtained by http://ifoodreal.com/blueberry-avocado-and-toasted-pecans-quinoa-salad/.

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