Breakfast Quinoa Salad
Serves: Serves 3-4
  • 1 cup leftover cooked quinoa, cooled
  • 1 ripe avocado, diced
  • 1 Granny Smith apple, diced
  • 1 jalapeno pepper, seeded, membrane removed, finely chopped
  • 1 cup fresh blueberries
  • 1 cup mango cubes (I used frozen)
  • 1 cup fresh raspberries
  • 2 collard leaves, shredded
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 2 tbsp cidar vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh ginger, grated
  • 1 tbsp liquid unpasteurized honey
  • juice of one lime
Garnish ideas
  • Low fat cottage cheese
  • Fat free Greek yogurt
  • Unpasteurized liquid honey
  • Toasted sliced almonds
  • Toasted coconut shavings
  1. If you don't have any leftover cooked quinoa, you'll need to cook some of that first. To get the required cup, bring 1 cup of water to a boil. Meanwhile, in a fine meshed sieve, rinse ½ cup of quinoa under running water until it no longer "foams" at the surface.
  2. Add to boiling water, bring back to the boil then lower heat, cover and simmer for about 8-10 minutes, until all the water is evaporated. Allow to cool completely.
  3. In a small mixing bowl, add all the ingredients of the vinaigrette and whisk until well incorporated. Set aside.
  4. Add the rest of the ingredients to a large mixing bowl, pour vinaigrette in and give all that a good stir until all the ingredients are well combined.
  5. Serve immediately or leave in the fridge for a few hours to allow flavors to develop.
  6. Garnish as desired
Grain Free, Gluten Free
Nutrition Information
Serving size: Nutritional Information based on 1 of 4 servings
Recipe by The Healthy Foodie at