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Avocado Blueberry Quinoa Salad

I've been enjoying this easy and flavorful salad for lunches the past several weeks! It packs big flavors between the creamy avocado, feta, juicy blueberries, and tangy cilantro dressing. I put it together over the weekend and it stayed fresh in the fridge all week! I paired it with chicken to add a bit more protein at my meals. Enjoy!


For the salad:
  • 1 c. uncooked quinoa (I used the Success boil-in-a-bag brand found at Walmart; 1 bag)

  • 1 avocado, diced

  • 1 c. fresh blueberries

  • 1 c. sweet corn (cutting it off the cob makes it taste extra sweet!)

  • 1/2 c. red onion, finely diced

  • 1/2 c. feta

  • 1/2 c. cilantro, cut finely

  • Optional: 1/2 c. pistachios, chopped

For the dressing:
  • 1/3 c. cilantro leaves, packed tightly

  • 1/4 c. olive oil

  • 2 tbsp. lime juice

  • 1/8 tsp. salt

  • Black pepper, to taste


  1. Cook the quinoa according to the instructions on the bag/box. After cooking is complete, remove it from the heat and fluff it with a fork. Set aside.

  2. While the quinoa is cooking, make the dressing by combining all of the dressing ingredients in a blender. Blend until smooth. Set aside.

  3. When quinoa is done, put it in a large bowl and add the avocado, blueberries, sweet corn, red onion, feta, cilantro, and pistachios if using.

  4. Pour the dressing over the salad and toss well to fully combine.

  5. Serve at room temperature or cold.


*Makes 9 servings (0.5 c. each)
*No pistachios used.
158 calories; 13g Carbs, 11g Fat, 4g Protein


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Original recipe and photos adapted from: