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Quinoa Berry Salad

You’ll want to have this summery tasting Quinoa Berry Salad with a hint of warming spices on your salad rotation all year long.
Prep Time 30 mins
Total Time 30 mins
Course lunch, Main Course, Salad, Side Dish
Servings 4


  • 1 cup quinoa
  • 2 cups water
  • 1 cup berries of your choice
  • 2 cups baby spinach
  • 1 tablespoon mint or more to taste preference, finely chopped
  • ¼ cup almonds chopped
  • ¼ cup pumpkin seeds


  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • ½ tablespoon honey
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • nutmeg freshly grated (or dash of powdered nutmeg)


  • In a medium saucepan, bring water and quinoa to a boil. Cover, reduce heat and simmer until water is absorbed, 13-15 minutes. Remove from heat and let cool. Fluff quinoa with a fork.
  • Combine dressing ingredients in a jar and shake.
  • Add cooled quinoa and remaining salad ingredients to a large bowl. Pour dressing over salad and toss to coat. Top with freshly grated nutmeg. Serve chilled or at room temperature.


Any berries or combination of berries can be used in this salad. Chopped pecans or walnuts can be used instead of almonds, and sunflower seeds can be used instead of pumpkin seeds. 
Keyword gluten free, quinoa, quinoa salad, salad with berries