Triblend Quinoa Blueberry Avocado Salad with Tarragon Sorghum Vinaigrette
by Jodi MacKinnon (QFG)
Triblend Quinoa Blueberry Avocado Salad with Tarragon Sorghum Vinaigrette
Prep time
Prep Time
10 mins
Cook time
Cook Time
15 mins
Total time
Total Time
25 mins



  1. Cook quinoa as per instructions on package.
  2. Make dressing, in a small bowl, combine, tarragon vinegar, sorghum syrup, olive oil, agave syrup, mustard, salt and pepper. Whisk until fully incorporated. Set aside.
  3. In a large salad bowl, toss, spring salad, avocado, blueberries, tomatoes and quinoa.
  4. Pour vinaigrette over salad and toss to mix well.
  5. Garnish with toasted hemp seeds.


How to toast hemp seeds? Place hemp seeds in a dry skillet over medium heat. Stirring often with a wooden spoon until seeds are golden brown. Remove from heat.

How to cook quinoa? Add 1 cup of quinoa to 1 1/2 cups of water in a pot on medium heat. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat and let it stand covered for a few minutes. Drain water if needed. Fluff with a fork.

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Jodi MacKinnon (QFG) [MACJOD]

About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

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