Summer Berry Quinoa Salad with Strawberry Vinaigrette

I’ve been making all kinds of summer salads this year because I truly believe a well-crafted, refreshing salad is one of summer’s greatest joys!! This summer berry quinoa salad has all of the features I look for in a satisfying salad. It has sweet berries, salty feta, crunchy pistachios, and a delicious and flavorful strawberry vinaigrette to top it all off. I will definitely be preparing this one for summer barbecues and dinner parties because it’s so simple to make. If you have a summer event coming up, you need to try it!

Grilled Corn and Shrimp Summer Salad Ingredient Notes:

Quinoa: This protein-rich grain provides a hearty base for the salad while keeping it light and gluten-free. It has a fluffy texture and nutty flavor that pairs beautifully with sweet and savory elements. Quinoa also holds up well when chilled, making it ideal for meal prep or summer picnics.

Strawberries: Sweet and juicy, strawberries bring brightness and natural sweetness to both the salad and the dressing. They complement the savory feta and tangy vinaigrette perfectly. Blending them into the dressing adds a vibrant pink hue and fresh berry flavor.

Feta: Crumbled feta adds creamy, salty richness that balances the sweetness of the berries. Its tangy flavor makes each bite more interesting and satisfying. It also helps tie together all the components with a Mediterranean twist.

Pistachios: These salted nuts add a satisfying crunch and a hint of buttery flavor to the salad. They’re rich in healthy fats and protein, boosting the salad’s satiety. Their vibrant green color also enhances the visual appeal of the dish.

Summer Berry Quinoa Salad with Strawberry Vinaigrette

Recipe by Jenn Lueke

4.6 from 31 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

0

minutes

I’ve been making all kinds of summer salads this year because I truly believe a well-crafted, refreshing salad is one of summer’s greatest joys!! This summer berry quinoa salad has all of the features I look for in a satisfying salad. It has sweet berries, salty feta, crunchy pistachios, and a delicious and flavorful strawberry vinaigrette to top it all off. I will definitely be preparing this one for summer barbecues and dinner parties because it’s so simple to make. If you have a summer event coming up, you need to try it!

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Ingredients

• For the Quinoa Salad

• 1 cup dry quinoa

• 1 english cucumber, diced into small cubes

• 2/3 cup thinly sliced strawberries

• 2/3 cup fresh blueberries

• 2/3 cup fresh chopped basil

• 3/4 cup crumbled feta

• 1/2 cup shelled pistachios (salted recommended)

• For the Strawberry Vinaigrette

• 2/3 cup sliced strawberries

• 2 tablespoons apple cider vinegar

• 2 tablespoons maple syrup or honey

• juice of 1/2 lime

• 1 garlic clove

• 1/2 teaspoon kosher salt, additional to taste

• 1/2 teaspoon ground black pepper

• 1/4 cup olive oil

Directions

• Prepare the quinoa according to package instructions. Remove from heat and cool for at least 10 minutes.
• Meanwhile, prepare the Strawberry Vinaigrette: Add the strawberries, apple cider vinegar, maple syrup, lime juice, salt, and ground black pepper to a blender or food processor. Blend on high speed until smooth, then slowly stream in the olive oil as you continue blending. If you can’t stream in, just add the oil after blending once and blend again.
• Add the cooked quinoa, cucumber, strawberries, blueberries, basil, feta, and pistachios to a large bowl and mix to combine.
• Pour about half of the vinaigrette over the ingredients in the mixing bowl and toss to mix. Add more vinaigrette until the salad is dressed to your preference. Note: for meal prep or to be served later, I recommend storing all of the vinaigrette separately, then dressing right before.
• Enjoy immediately for best results.

Notes

• Strawberries & blueberries: Use any mix of fresh berries like raspberries, blackberries, or even diced mango.
• Quinoa: Swap with couscous, farro, bulgur, or cauliflower rice for a grain-free option.
• Pistachios: Swap with chopped walnuts, almonds, sunflower seeds, or pepitas for a nut-free option.
• Storage: Refrigerate in a sealed container for up to 4 days.
• Dressing: If prepping ahead, keep the dressing off the salad, and dress the individual portions each day.

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