Dessert

Berry Quinoa Salad Recipe

ByAiden Wells November 30, 2025November 30, 2025

Introduction

This vibrant Berry Quinoa Salad is a refreshing blend of juicy berries, nutty quinoa, and a zesty citrus dressing. Perfect for a light lunch or a colorful side dish, it combines fresh flavors with wholesome ingredients for a nutritious treat.

A white bowl filled with three main visible layers: the bottom layer is a textured mix of cooked red quinoa, the middle layer consists of scattered whole almonds and some chopped nuts, and the top layer is a colorful mix of fresh berries including red raspberries, black blackberries, blue blueberries, and sliced red strawberries, with small green mint leaves sprinkled throughout. The bowl sits on a surface with a white marbled texture, and in the background there is a white container with more mixed berries on the same white marbled surface. A small part of a woman's hand is visible at the top corner holding the container. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 teaspoon orange zest
4 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped mint
1 teaspoon finely chopped basil
2 cups cooked quinoa
1 1/2 cups strawberries, cut in half
1 cup raspberries
1 cup blackberries
1 cup blueberries
1 cup roughly chopped almonds or candied pecans
1 tablespoon finely chopped mint
1 tablespoon finely chopped basil

Instructions

Step 1: Make the dressing by whisking together orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil in a small bowl or jar. Set aside.
Step 2: In a large bowl, combine the cooked quinoa, strawberries, raspberries, blackberries, blueberries, almonds, mint, and basil. Gently stir to mix.
Step 3: Drizzle the citrus honey dressing over the salad and toss gently to coat evenly. Serve immediately for the freshest taste.

Tips & Variations

For extra crunch, toast the almonds before adding them to the salad.
Swap berries for seasonal fruits like mango or kiwi for a different twist.
Use maple syrup instead of honey for a vegan option.
Prepare quinoa ahead of time and chill before assembling to save time.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to maintain freshness. When ready to eat, toss gently and serve chilled or at room temperature.

How to Serve

The image shows a white bowl filled with a vibrant quinoa berry salad. The base layer is reddish-brown cooked quinoa mixed with small pieces of green mint leaves. On top, there are fresh whole and sliced blackberries, blueberries, raspberries, and strawberry slices scattered evenly, adding deep purple, blue, bright red, and pink tones. Chopped almonds are sprinkled throughout, adding a light brown crunchy texture. A silver spoon is placed inside the bowl, dipping into the salad. In the background, a white square container filled with mixed berries and a bunch of fresh mint leaves on a white marbled surface with a red and white cloth can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, cooked couscous, bulgur, or farro can be used as alternatives to quinoa, though the texture and flavor will vary slightly.

How do I keep the berries from getting mushy?

Use fresh, firm berries and add them right before serving. Gently fold them in to avoid crushing, and keep the salad chilled until ready to eat.