Blueberry and Salmon Quinoa Bowl
Servings 1 serving
Calories
Ingredients
- 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
Dressing
- 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
Instructions
- 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.
Notes
The dressing will keep for up to 1 week refrigerated.
Dressing can also be shaken in a mason jar to emulsify instead of using a whisk.