Blueberry and Salmon Quinoa Bowl
Start the week off on a healthy note with this superfood salad! Quinoa, blueberries and salmon add color and flavor to this delicious salad. Bon appetit!
Total cook time
- 1 cup prepared quinoa
- 1/2 cup blueberries
- 5-ounce portion salmon, cooked
- 1 cup spinach
- 1/8 cup red onion
- 1/2 cup blanched asparagus spears, cut into 1-inch pieces
- 1/2 cup blueberries, finely mashed
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1/4 teaspoon kosher salt
- Black pepper to taste
Whisk mashed blueberries, rice vinegar, lemon juice, honey and dijon together in a small bowl. Season with salt and pepper. While continuing to whisk, slowly add olive oil. Set aside.
Arrange quinoa, blueberries, salmon, spinach, onion and asparagus in a bowl. Drizzle with vinaigrette. Serve.
Step 3 :: Helpful Hints
Dressing will keep for up to 1 week refrigerated.
Step 4 :: Helpful Hints
Dressing can also be shaken in a mason jar to emulsify instead of using a whisk.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.