iFoodReal · by Olena Osipov★ 5.0 (20)
Avocado Blueberry Quinoa Salad
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 12%
CARBS 27G32% OF CAL
8G FIBER2G ADDED4G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 25G67% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful quinoa salad with fresh blueberries, creamy avocado, crunchy pecans, and a bright lime-basil dressing. Light and refreshing for warm weather.
mainamericansalad🥘 pressure cooker🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups quinoa (cooked)
- 1 cup blueberries
- 2 large avocados (diced)
- 1 cup pecans
- 1 tbsp olive oil (extra virgin)
- 1 tbsp maple syrup
- 1/2 large lime (juice of)
- 3 tbsp fresh basil (finely chopped)
- 3/4 tsp salt
- 1/2 tsp ground black pepper
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 12%
CARBS 27G32% OF CAL
8G FIBER2G ADDED4G INTRINSIC13G OTHER6G TOTAL SUGAR
FAT 25G67% OF CAL
3G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 300mg
- Total sugar
- 6g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 538mg
- Calcium
- 40mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 300MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.