Quinoa, Blueberry, and Walnut Salad

Quinoa, Blueberry, and Walnut Salad

Vegan • Vegetarian • Gluten-Free • Dairy-FreeUnder 30 MinsHigh Protein • BalancedLunch • DinnerMediterranean
Medium
20min
420kcal
2people

MACROS

per serving
gProtein
gFat
gCarbs
gSugar
gFiber
Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

A nourishing salad supporting brain health, combining MIND diet superfoods into a delicious whole.

This Quinoa, Blueberry, and Walnut Salad is the quintessence of the MIND diet principles, designed for brain health and protection against neurodegenerative diseases. The combination of ingredients in this recipe is no coincidence – each element serves an important health function. The star is the Quinoa, Blueberry, and Walnut Salad, which provides a powerful dose of antioxidants and Omega-3 fatty acids. Quinoa forms a base rich in protein and fiber, ensuring satiety for a long time. Blueberries, considered a superfood, are a key element of the MIND diet due to their ability to improve cognitive function. The addition of walnuts supports neuronal function, while fresh spinach provides essential folic acid and vitamin K. Everything is drizzled with olive oil, which facilitates the absorption of fat-soluble vitamins and is the healthiest choice in Mediterranean cuisine. By preparing this Quinoa, Blueberry, and Walnut Salad, you are investing in your memory and concentration. The flavor of the salad is incredibly balanced – the sweetness of the fruit contrasts with the slight bitterness of the nuts and the freshness of the lemon dressing. It is an ideal proposition for a light work lunch or a nourishing dinner that does not weigh down the digestive system before bed while feeding your brain with the best.

Ingredients

  • 90 g Quinoa (dry) (about ½ cup)
  • 60 g Baby spinach (about 2 large handfuls)
  • 125 g Blueberries or bilberries (about 1 cup)
  • 30 g Walnuts (about ¼ cup)
  • 100 g Canned chickpeas (about ½ cup)
  • 2 tbsp Extra virgin olive oil
  • 1 tbsp Lemon juice

Instructions

  1. 1
    Rinse the quinoa in a sieve, then cook in salted water according to the package instructions (usually 12-15 minutes). Set aside to cool.
  2. 2
    In a large bowl, mix the cooked quinoa and the fresh baby spinach.
  3. 3
    Add the drained chickpeas, blueberries, and chopped walnuts.
  4. 4
    In a small bowl, prepare the dressing by combining the olive oil and lemon juice. You can add a pinch of salt and pepper to taste.
  5. 5
    Pour the dressing over the salad and gently mix all the ingredients before serving.

Chef's Tips

  • If you want to increase satiety, you can add grilled chicken breast or a piece of baked salmon to the salad.
  • Quinoa can be cooked a day in advance and stored in the refrigerator – it tastes even better cold in this salad.
  • You can replace blueberries with raspberries or strawberries – all berries are recommended in the MIND diet.

More recipes you might like

K
Recipe By
Kitchen Buddy Chef

Do you have everything to cook this?

Don't guess. Kitchen Buddy tracks your pantry to see if you are "Ready to Cook." Missing something? Add it to your smart shopping list in one tap.

Get Kitchen Buddy Free