Blueberry-Lemon Quinoa Salad with Edible Flowers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, nutrient-packed salad featuring fluffy quinoa, sweet blueberries, and a bright lemon dressing, finished with delicate edible flowers for a garden-inspired touch. This Spanish recipe (vegan, gluten-free), ready in about 35 minutes, pairs quinoa, water, blueberries for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water in a fine-mesh strainer until the water runs clear. Place rinsed quinoa in a saucepan with 2 cups water, bring to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat, fluff with a fork, and let cool to room temperature.
  2. Step 2: While quinoa cools, prepare dressing: in a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp lemon zest from 1 lemon, 1 tbsp maple syrup, and 1/4 tsp salt until emulsified.
  3. Step 3: In a large bowl, combine cooled quinoa, 1 cup fresh blueberries, and 1/4 cup finely chopped basil.
  4. Step 4: Pour dressing over quinoa mixture and toss gently until all ingredients are evenly coated and dressing is absorbed.
  5. Step 5: Just before serving, gently fold in 1/4 cup edible flowers until flowers are distributed throughout without bruising.

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