Spinach Salads with Dried Blueberries & Avocado

Spinach Salads

with Dried Blueberries & Avocado

GET RECIPES DELIVERED
lunch

Lunch Nuts Salad Grain Bowl American Gluten-Free Summer Recipes Spring Recipes Quick and Easy 10 minutes or less
GET RECIPES DELIVERED
SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
630
FAT
44g
CARBOHYDRATES
70g
PROTEIN
16g

MAIN INGREDIENTS

  1. 6 oz precooked quinoa
  2. 1 avocado
  3. 4 oz baby spinach
  4. ¼ cup balsamic vinaigrette
  5. ½ cup dried blueberries
  6. 2 tbsp hemp seeds
  7. ¼ cup almonds
  8. For full ingredient list, see Nutrition
Allergens: Soy, Tree Nuts
Nutrition

INSTRUCTIONS

1
Prepare the salad
Make a small tear in the top of the quinoa bag, and microwave for 1 minute. Halve the avocado, remove the pit and dice the flesh.
2
Serve
Divide the cooked quinoa and spinach into 2 servings. Top with diced avocado, dried blueberries, hemp seeds, and almonds. When you’re ready to eat, drizzle with balsamic vinaigrette.