Fresh Berry Quinoa Salad
Let Me Tell You Why I Love This Fresh Berry Quinoa Salad
Alright, friend, here’s the thing: I started making this Fresh Berry Quinoa Salad a couple summers back when I accidentally bought, like, four punnets of blueberries (don’t ask, long story involving a sale and a distracted phone call). I needed something quick but a little fancy to bring to a picnic, and after some mild panic and a raided pantry, this salad was born. It’s been my warm-weather staple ever since—plus, it makes me look like I have my life together (spoiler: I definitely don’t). And, okay, one time I forgot the dressing at home and just sort of winged it with a squeeze of orange juice and a little honey from someone else’s picnic basket. It still got devoured.
Why You’ll Love This Salad (Or, Why I Keep Making It)
I make this whenever I need a little color on the table—especially if I’m feeling a bit blah about leafy greens (who isn’t sometimes?). My family goes a bit wild for the sweet berries and the tiny crunch of quinoa (even my brother, who usually thinks quinoa is “too weird”). And if you’ve ever tried to dress up leftover quinoa, you know the struggle. This salad is my solution. Not to mention, it’s super forgiving—if you forget a berry or two, nobody’s going to notice. The only tricky bit is not eating half the berries before they make it into the bowl; I’ve failed at that more times than I’d like to admit.
What You’ll Need (And What You Can Swap)
- 1 cup quinoa (I usually use white, but red or tri-color looks pretty, too)
- 2 cups water or stock (honestly, water’s fine, but if you have veggie stock around, go for it)
- 1 cup strawberries, hulled and sliced (sometimes I just quarter them if I’m in a rush)
- 1 cup blueberries (or blackberries – my mate Charlie swears by them)
- 1 cup raspberries (or, you know, whatever berry isn’t $10 a punnet)
- 1/3 cup crumbled feta (I’ve used goat cheese in a pinch, and my grandmother used to insist on Danish feta—honestly, any crumbly, salty cheese works)
- 1/4 cup chopped fresh mint (or basil, if you’re feeling adventurous, or whatever green herb is hanging around)
- 1/4 cup chopped toasted almonds (pecans are great too; once I tried sunflower seeds, not my best idea)
- 2–3 tablespoons honey (I never measure, just sort of eyeball it)
- Juice of 1 lemon (if it’s small, use two, or a squeeze of lime works)
- Pinch of salt and a grind or two of black pepper
How to Actually Throw It Together
- First, rinse your quinoa really well. I used to skip this and, trust me, it was not worth the bitterness. So, rinse under cold water for a minute or two.
- Pop the quinoa in a pot with your water or stock, bring it to a boil, then drop the heat. Cover it and let it simmer for about 15 minutes. Or until it looks fluffy and you see those cute little quinoa tails. Take it off the heat and let it sit, lid on, for about 5 minutes. (This is where I inevitably forget about it, but it’s usually fine as long as you don’t leave it for, like, an hour.)
- Fluff the quinoa with a fork, then let it cool to room temp. If you’re in a hurry, spread it out on a baking sheet and pop it in the fridge. Or just use it warm—I do that sometimes when I can’t be bothered, and it’s totally edible, just a bit different.
- In a big bowl, gently toss together your berries. Try not to squash the raspberries, but honestly, if a few break, nobody’s going to complain.
- Add in the quinoa, feta, mint, and nuts. Give it a gentle toss. This is the moment I sneak a little bite, and maybe add more cheese (I mean, who’s counting?).
- Whisk together your honey and lemon juice, pour it over, and toss again. Season with salt and pepper. Taste and adjust—sometimes it needs more lemon, sometimes a bit more sweetness, depends on your berries.
- Serve straight away or stick it in the fridge for later. Actually, I kind of think it tastes better after chilling for an hour or so, but my family rarely waits that long.
Bits and Bobs I’ve Learned (the Hard Way)
- If your berries are a little too tart, a bit more honey helps. Or, if they’re super sweet, dial it back—no one likes a sugar bomb.
- Letting the quinoa cool fully keeps the cheese from melting into a weird blob. Unless you like cheesy blobs, which, fair enough.
- I once tried to make this with frozen berries. Eh. It was okay, but kind of watery and sad-looking—fresh is better, but you can use frozen in a pinch if you drain them well.
Variations I’ve Tried (and At Least One Fail)
- Add diced peaches or mango for a summer twist. Tastes a bit like sunshine, if that’s a thing.
- Swap mint for basil or cilantro. Basil was nice; cilantro, not my fave (bit odd with berries, to be honest).
- For a vegan version, skip the cheese or use a vegan feta. I sometimes just add extra nuts instead.
- I once tried adding diced avocado—thought it’d be great. It wasn’t. Texture clash. Wouldn’t recommend, but hey, live and learn.
What If You Don’t Have a Whisk or Big Bowl?
No biggie. I’ve mixed the dressing in a clean jar—just shake it up with the lid on. And if your bowl’s too small, just use a pot or even a roasting pan. More room for tossing, anyway.
How Long Does This Last? (Not That It Ever Does…)
Technically, you can store it in an airtight container in the fridge for up to two days. But, honestly, in my house it never lasts more than a day. The berries start to get a bit mushy after 24 hours, but it’s still tasty—I sometimes eat it straight from the container standing by the fridge (don’t judge).
How I Like to Serve It
This salad is awesome as a side with grilled chicken (or, if you’re vegetarian, with some crispy tofu). Sometimes we have it for breakfast with a dollop of Greek yogurt, which sounds odd, but trust me. My cousin likes it over a bed of baby spinach, but I just eat it straight out of the bowl, no shame. Oh, and last Easter, we served it at brunch and it basically disappeared before the eggs made it to the table.
Things I Wish I Knew When I Started
- I once tried rushing the quinoa cooling step—big mistake, everything goes mushy. Better to let it chill (literally).
- Also, don’t skip the fresh herbs. I did once (was out of mint), and the salad tasted kind of flat. If you have to skip, maybe add a squeeze more lemon to perk things up.
- Don’t overmix, especially after adding the cheese and berries. I got overzealous one time—turned it into a purple mess. Still tasted good, though!
FAQ (Yep, Real People Have Asked These!)
Can I use couscous instead of quinoa?
Yeah, you can! It’ll be less nutty and a bit softer, but totally works in a pinch. Actually, I think pearl couscous works best if you go this route—here’s a good basic guide I like.
What’s the best way to toast nuts?
I usually just toss them in a dry frying pan on medium heat for a couple minutes, shaking the pan around until they’re fragrant. (Don’t walk away! I’ve burned more almonds than I care to admit.) Or you can use the oven if you’re making a big batch—this post explains it really well.
Can I pack this for lunch the next day?
Absolutely, just keep the dressing separate if you want to avoid sogginess. But, like I said, even if it gets a bit mushy, it’s still delicious. And honestly, some folks like it better the next day—I might be one of them.
What berries work best?
Whatever looks good at the market, really. I love blueberries and raspberries, but blackberries are great too. Sometimes I throw in a handful of cherries if they’re cheap (which is rare, but you never know). Don’t overthink it—the mix is half the fun.
Alright, that’s basically it from me. Give it a whirl and see what you think. And if you come up with a new twist, tell me—always looking for more ways to jazz up my quinoa game. Happy salad-ing!
P.S. If you want more salad inspo, the Love & Lemons blog is a goldmine—I pinch ideas from there all the time.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 cups baby spinach or mixed greens
- 1/4 cup chopped fresh mint
- 1/4 cup sliced almonds, toasted
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
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1In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let cool.
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2In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
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3In a large bowl, combine the cooled quinoa, strawberries, blueberries, raspberries, spinach or mixed greens, and chopped mint.
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4Drizzle the dressing over the salad and gently toss to combine.
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5Top with toasted sliced almonds before serving. Serve immediately or chill for 30 minutes for enhanced flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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