• 1/2 cups quinoa, cooked
• 1/4 cup blueberries
• 1/2 large avocado, diced
• 1/4 cup pecans
Lime Basil Dressing:
• 1/4 tablespoon extra virgin olive oil
• 1/4 tablespoon raw honey
• Squeeze of fresh lime juice
• 1 tablespoon basil, finely chopped
• Himalayan Salt, to taste
• Fresh ground black pepper, to taste
Directions: In a large bowl – add quinoa, blueberries and avocados. In a small pan, toast pecans on low-medium heat until lightly brown, about 4-5 minutes. Stir frequently and watch closely not to burn. Transfer to a bowl with other ingredients.
In a small bowl, whisk together Lime Basil Dressing ingredients, pour over the salad and gently stir to combine. Serve cold.