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Berry Quinoa Salad is a refreshing summer recipe that packs vibrant berries, fluffy quinoa, and a lively citrus honey dressing into every bite. Whether you want a bright breakfast, a nourishing snack, or an eye-catching side dish for gatherings, this salad brings color and nutrition to your table in minutes.
My family requests this every summer when berry season arrives. The dressing was inspired by a lemonade stand memory and the combination always disappears fast at brunch.
Ingredients
- Cooked quinoa: The nutty base holds everything together Use white or tricolor and cook until fluffy not mushy
- Strawberries: Bright juicy sweetness Look for berries with even color and fresh green tops
- Raspberries: Soft tart bursts that complement the sweet dressing Pick plump berries without mushy spots
- Blackberries: Deep color and mild tartness Choose firm glossy berries for best texture
- Blueberries: Small pops of flavor Look for berries with a silvery bloom and no shriveled skins
- Chopped almonds or candied pecans: Crunch and heart healthy fats Toast them lightly for extra flavor or candy for sweetness
- Finely chopped fresh mint and basil: Fragrant herbs that make the salad taste fresh and lifted Select tender leaves and chop right before adding
- Orange zest and juice: This citrus base makes the dressing pop Use fresh oranges and zest only the colored part
- Lemon and lime juice: Adds brightness and tang Fresh squeeze for best taste
- Honey: Sweetens and rounds out the citrus Liquid honey blends easily
Step-by-Step Instructions
- Make the Dressing:
- In a small bowl or jar combine orange zest orange juice lemon juice lime juice honey mint and basil Whisk or shake together until the honey dissolves and the herbs are evenly distributed The zest should infuse the liquids for a fragrant citrus punch
- Prepare the Salad Base:
- In a large serving bowl add the cooked and cooled quinoa Fluff with a fork to separate the grains so they do not clump This keeps the salad light and prevents sogginess
- Combine Berries and Nuts:
- Add strawberries raspberries blackberries and blueberries to the quinoa Then add chopped almonds or candied pecans along with the mint and basil Toss gently using a wide spatula so the berries stay whole and distribute evenly
- Dress and Toss:
- Drizzle all of the citrus honey dressing over the salad Gently fold the mixture until every bite is glossy and speckled with herbs Taste and adjust with another squeeze of citrus if needed
- Serve:
- Enjoy immediately as quinoa soaks up the dressing over time For best presentation spread the salad on a shallow platter with a few extra berries and herbs on top
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My favorite part is the combination of mint and basil which makes the whole salad taste like summer in a bowl. I remember serving this at a family birthday picnic with extra basil from the garden and even my pickiest aunt wanted seconds.
Storage Tips
Store leftover salad in an airtight container in the fridge for up to two days To keep it freshest store the dressing separately and add just before serving You can make the quinoa up to three days ahead and keep it cold and fluffed If the salad softens just add fresh berries or a sprinkle of nuts to revive the texture
Ingredient Substitutions
No fresh mint or basil on hand Try using only one herb or swap in chopped cilantro You can use agave for honey to make it vegan If you are out of berries try diced mango peaches or kiwi Walnuts or sunflower seeds work for the nuts sections if allergies are a concern
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Serving Suggestions
Serve this salad at brunches cookouts baby showers or as a light lunch Top with a spoonful of Greek yogurt for a parfait or add grilled chicken to make it a complete meal For a showy side you can layer the salad in clear cups topped with extra dressing and herbs
Cultural and Historical Notes
Quinoa is an ancient grain from South America long prized for its nutrient density and ease of growing It pairs beautifully with summer berries which have been classic North American and European fruits for centuries Sweet citrus and fresh herbs bring a modern twist and make this salad popular with a variety of culinary traditions
Frequently Asked Questions
- → Can I use different berries in this dish?
Absolutely! Any combination of fresh berries such as strawberries, blueberries, raspberries, or blackberries works well together.
- → Do I need to let the quinoa cool before mixing?
Yes, ensure the quinoa is completely cool to prevent wilting the berries and herbs and to keep the salad light in texture.
- → Is there a suggested nut alternative to almonds?
Candied pecans are a great choice for added sweetness, or try walnuts or pistachios for a different flavor.
- → How long can I store this salad?
This salad is best eaten fresh, but if refrigerated in an airtight container, it can last up to one day without compromising the texture.
- → What pairs well with this salad for a meal?
Serve it alongside grilled chicken, fish, or as a bright accompaniment to summer brunch spreads.
- → Can I make the dressing ahead of time?
Yes, the citrus honey dressing can be prepared a day in advance and stored in the refrigerator.