Blueberry Cashew Quinoa Salad

Who’s excited for summer? Even though the clouds have been lingering here in New York in what feels like forever, I’m thinking positively that there is a light at the end of the weather tunnel and sunshine is coming our way. Better yet, blueberry season is almost here too! So, I’m celebrating by making a gorgeous blueberry salad with a salty cashew touch, fiber and protein from the quinoa, and yes, you guessed it, blueberries. Here’s the secret: I’m not only using blueberries as a salad topper but it also makes a perfect touch to the salad dressing. This salad is sure to make all of your coworkers jealous.



  • 1/2 cup (90 g)  quinoa
  • 1/2 cup (80 g ) blueberries
  • 1/2 cup (100 g) raw cashews
  •  1 cup (250 ml) vegetable broth
  • 1 5 oz (142g) container of mixed greens


  • 1/2 cup (80 g) blueberries
  • 3 tbsp olive oil, divided
  • 2 shallots, minced
  • 1/3 cup (80 ml) balsamic vinegar
  • 1 tbsp honey or maple syrup
  • Sea salt and pepper, to taste


  1. Rinse quinoa then add to small saucepan with vegetable broth or water (the broth adds more flavor but water works perfectly fine). Bring to a boil over then reduce to low and simmer for 15 minutes or until all liquid is absorbed. Set aside 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 saute about 5 minutes or until translucent.
  3. In a food processor or blender, add cooked shallots, balsamic vinegar, remaining olive oil, blueberries, honey, sea salt and pepper and blend until well combined.
  4. Divide mixed greens onto 4 plates or bowls and evenly distribute the salad ingredients then drizzle with dressing. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: 290

Fat: 18g

Trans Fat: 2.5g

Cholesterol: 0mg

Sodium: 120mg

Carbohydrates: 28g

Fiber: 4g

Sugars: 8g

Protein: 7g