A delicious seasonal salad that’s plant-based, and uses fresh berries, this quinoa salad with blueberries and strawberries is perfect for summertime! An antioxidant-rich recipe, this summer salad has minimal ingredients and a simple homemade dressing that has no refined sugars. The perfect answer to how to use blueberries after going to pick them!
Berries are bountiful right now. In fact, we came home from berry picking a couple of weeks ago, and of course I found myself in a predicament: what to do with all of these berries?!
You know how it goes – post apple picking, you’re wondering what to do with the apples and frantically searching for recipes. But I love blueberries and am definitely going back to pick more. So I wanted some recipes to use these antioxidant-rich, anti-inflammatory foods in. Enter this Quinoa Salad with Blueberries and Strawberries. If you’re looking for berry recipes after picking, too, I hope this can help you!
This Quinoa Salad with Blueberries and Strawberries is:
- Made with minimal ingredients
- Refined sugar-free
- Rich in fiber
- Protein-packed (quinoa also provides all of the essential amino acids)
- Simple to make
- Great for get-togethers
A simple quinoa salad
I actually made this and served it with fish. It was a nice compliment to it, and made for a light meal. But then one morning I was looking for something for breakfast – I needed to change it up. You know, I was tired of the same thing. I saw a little bit of this salad and it prompted me to serve it as a bowl. SO GOOD! I added dairy-free milk on top of it and it was delicious!
How to cook quinoa easily
There are a number of posts on how to cook quinoa. In fact, a quick google search brings up A TON of them! You can cook it on the stove, in the microwave, in the Instant Pot, or even get pre-cooked quinoa that you heat. My personal favorite is cooking it on the stove, and I have a few tips:
- Always rinse your quinoa prior to cooking it. Place it into a fine mesh colander and rinse under running water for at least 30 seconds. Then drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
- You will use a ratio of 2:1, liquid to quinoa. I generally cook with water, but some people like to use broth or bone broth.
- Combine rinsed quinoa with liquid in a saucepan and bring to a boil over medium heat. Once boiling, lower heat to a simmer. Cook until quinoa has absorbed the water, stirring occasionally. I do not cover my quinoa when cooking as most do – this is actually my secret!
- Once water is absorbed, remove from heat, cover with a lid, and let sit (and steam) for 5 minutes before removing lid.
- Fluff with a fork, let cool, and you’re ready to make this tasty quinoa salad with blueberries and strawberries!
What else to add to this blueberry quinoa salad:
- Diced peaches
- Avocado slices
- Feta cheese
- Mandarin oranges
- Almond slivers
A delicious seasonal salad that's plant-based, and uses fresh berries, this quinoa salad with blueberries and strawberries is perfect for summertime! An antioxidant-rich recipe, this summer salad has minimal ingredients and a simple homemade dressing that has no refined sugars.
- 2 1/2 cups cooked quinoa (cooled)
- 2 cups blueberries
- 1 cup strawberries, hulled and sliced
- 1/2 cup raspberries or blackberries
- 2 tbsp raw honey
- 2 tbsp lemon juice
- zest of one lemon
Fold berries into quinoa.
Add dressing to quinoa mix and combine. I added a sprig of mint to the finished product. Feel free to include!
Serve cold as a side dish or as lunch. Or top some off with some dairy-free milk for a delicious healthy breakfast!
Let me know if you try this. But before I leave you – here is a little inspo for you:
Other quinoa recipes that you may enjoy