Blueberry-Lemon Quinoa Salad with Edible Flowers
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 american-inspired spanish (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 a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup blueberries
- 1 lemon
- 1/4 cup, finely chopped basil
- 1/4 cup edible flowers
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1/4 tsp salt
Instructions
- 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.
- 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.
- Step 3: In a large bowl, combine cooled quinoa, 1 cup fresh blueberries, and 1/4 cup finely chopped basil.
- Step 4: Pour dressing over quinoa mixture and toss gently until all ingredients are evenly coated and dressing is absorbed.
- Step 5: Just before serving, gently fold in 1/4 cup edible flowers until flowers are distributed throughout without bruising.
Frequently asked questions
How long does Blueberry-Lemon Quinoa Salad with Edible Flowers take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blueberry-Lemon Quinoa Salad with Edible Flowers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Blueberry-Lemon Quinoa Salad with Edible Flowers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blueberry-Lemon Quinoa Salad with Edible Flowers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Blueberry-Lemon Quinoa Salad with Edible Flowers vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
