Blueberry and Salmon Quinoa Bowl

Blueberry and Salmon Quinoa Bowl

Start the week off on a healthy note with this superfood salad! Quinoa, blueberries and salmon add color and flavor to this delicious salad. Bon appetit!



20 mins

Total cook time

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Main 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


  • 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

Cooking Instructions

Step 1

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.

Step 2

Arrange quinoa, blueberries, salmon, spinach, onion and asparagus in a bowl. Drizzle with vinaigrette. Serve.

Step 3 :: Helpful Hints

Dressing will keep for up to 1 week refrigerated.

Step 4 :: Helpful Hints

Dressing can also be shaken in a mason jar to emulsify instead of using a whisk.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.