Berry Spinach Quinoa Salad
Healthy Berry Spinach Quinoa Salad is a perfect spring and summer salad filled with fresh strawberries, blueberries, and blackberries tossed with a delicious lip-smacking orange dressing!
Spring and summer are the seasons for light, fresh foods. Finding myself hungry, I grabbed some fresh berries and spinach from the fridge and pulled out the quinoa from the pantry.
Then I threw it all together, along with slivered almonds for a little crunch and a citrus dressing to finish it off. The result was a light, healthy salad – and I was a happy girl!
Why We Love This Recipe!
- Healthy. Made with wholesome ingredients, this salad has a fair amount of protein and a healthy dose of fiber and vitamins (see below). Plus, it’s an oil-free recipe!
- Made in one pot. All in one pot recipes make for easy cooking and clean-up! Simply use a large pot when cooking the quinoa and toss it all together in the same pot. Easy peasy!
- Great for meal prep. This healthy salad can be made ahead and stored in serving size portions for weekly meal prep.
I absolutely adore quinoa (and berries and spinach) and will be visiting this healthy, vegan salad often. I think you’ll love it, too!
Ingredient Notes
This healthy spinach berry quinoa salad is so easy to make. It requires just a few simple ingredients and about 30 minutes!
Here is everything you will need, including ingredient substitutions:
- Quinoa – I used tri-color quinoa here, but the red or white varieties will do well too. If you have an Instant Pot, try this quick and easy Instant Pot Quinoa.
- Baby spinach – Sub with baby kale, or use a combo.
- Blueberries, blackberries, and strawberries – You can mix and match two to three types of berries. Fresh pitted cherries would also be great!
- Almonds – If you don’t have slivered almonds, rough chopped whole almonds that are unsalted will work as well.
- Orange juice – Switch it up with lemon juice if you’re a lemon lover.
- Dijon – Whole grain mustard is a nice substitute.
- Apple cider vinegar – Can also sub with white wine or champagne vinegar if needed.
- Pure maple syrup – Use refined sugar such as coconut or organic pure cane sugar.
- Salt + pepper – Season to taste.
How To Make Berry & Spinach Quinoa Salad
Making this salad is as easy as:
- Cook the quinoa.
- Whisk together the dressing.
- Prep the veggies.
- Toss it all together.
And now you’re ready to enjoy now or save for later!
Serving Suggestions
Serve at room temperature or chilled in individual bowls with optional sliced avocado and a little extra slivered almonds on top.
How To Store + Meal Prep
- Refrigerator: Leftover salad can be stored, covered, in the refrigerator for up to 5 – 6 days.
- Make ahead + meal prep: This recipe can be made ahead of time and kept in the refrigerator for later, making it great for meal prep.
Super easy and delicious, this Spinach Berry Quinoa Salad welcomes summertime. Enjoy the lighter side of life!
More Healthy Salad Recipes!
- Vegan Caesar Salad
- Apple, Beet, Carrot & Kale Salad
- Sweet Corn & Arugula Salad
- Strawberry, Apple + Quinoa Spinach Salad
- Lemony Quinoa + Chickpea Salad
- Strawberry Spinach Salad + Poppy Seed Dressing
If you try this healthy salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
BERRY + SPINACH QUINOA SALAD
Get fresh with this colorful and healthy Berry Spinach Quinoa Salad with fresh strawberries, blueberries, and blackberries all tossed with a lip smacking citrus dressing!
- Prep Time: 5 min
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Cuisine: American, Vegan
Ingredients
- 1 cup dried quinoa, rinsed
- 1 3/4 cup water
- 5 oz. baby spinach (about 5 cups)
- 1 cup blueberries
- 1 cup strawberries, sliced
- 1 cup blackberries
- 1/3 cup slivered almonds
- sliced avocado, optional
Citrus Dressing
- 1/3 cup orange juice
- 2 teaspoons dijon
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure maple syrup
- salt + pepper, to taste
Instructions
Quinoa: In a small pot, add quinoa and water, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let rest for 10 minutes, fluff with a fork.In a small bowl, combine the dressing ingredients and mix well.
Dressing: In a small bowl, whisk together the ingredients for the citrus dressing. Set aside until ready to serve.
Salad: In a large bowl add the spinach, quinoa, blueberries, strawberries and slivered almonds. Pour dressing over top and toss well to coat.
Serve at room temperature or chilled in individual bowls with optional sliced avocado and a little extra slivered almonds on top.
Serves 3 – 4
Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.
Notes
Feel free to use part lemon juice and part orange juice for the dressing.
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I’m excited to try this recipe , looks like a good yummy beautiful nutritional meal , the combo of vitC and iron would be great 😁💜
Simple, clean, and delicious! It’s my new favorite summer salad! Thanks
Oh I think that’s a mistake with the program making the nutritional label then. Good to know! 5 oz of spinach only has about 4 or 5 grams of protein. I wish it had that much!
You are right, I removed the spinach and added it again, it’s showing a much lower number. Thank you so much for pointing that out, I may need to use a new calculator. I used the NutriFox calculator from Pinch Of Yum. Sorry about that, I wonder how much else is off! Oh my :(
omg love this!! so full of color and I also love to add strawberries fo extra freshness yumyy
What a beautiful summer salad, thanks for sharing!