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1
Bring water to a boil in a medium pot. Stir in quinoa, reduce heat to low and cover. Cook until quinoa is fluffy and has absorbed the water, about 20-25 minutes.
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2
While quinoa cooks, combine blueberries, apple cider vinegar, lemon juice, agave, lemon zest, salt and pepper in a small food processor (mine is 3 cups) and blend until smooth, scraping down the sides as necessary.
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3
With the food processor running, stream in the olive oil and blend until combined and dressing thickens. You should have about 1/2 cup of dressing. Pour into a small bowl to stand while you make the salad.
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4
In a large bowl, combine spring mix, blueberries, almonds, cocoa nibs, tossing to combine. Pour in the blueberry vinaigrette and toss until spinach is evenly coated. Finally, add cooked quinoa and toss until the quinoa is evenly dispersed and coated in the dressing. Devour immediately!
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5
Notes:
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1. I buy my nuts pre-toasted, but you can toast them in a 400u00b0F oven until lightly golden brown. This only takes a few minutes, so watch them closely.
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7
2. While the dressing stands, it sometimes thickens a lot. If this happens, whisk it really well before adding to the salad. Once whisked, it should stay quite smooth.
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8
3. Salad is best served immediately as it does dry out if your refrigerate it, due to the fruit in the dressing.
