Summery, fresh and delicious this Blueberry, Quinoa and Spinach Salad is simple and packed with colorful berries and crumbled goat cheese.
How is it already August? It feels like we’ve only just begun to enjoy the picnics in the park and summer evening happy hours on the patio. Next thing you know they’ll have back-to-school sales at the mall (shudder!!). The last fleeting month or two of summer is always my favorite though. It seems like when you know it’s coming to an end, you make sure to take advantage of every last moment. Luckily though, we do still have a month or two of delicious summery produce and awesome weather.
On warm evenings like this one, I’m not really interested in cooking. I tend to lean on fresh salads, veggies from the garden and a bit of grilling. Really though, I’ll make anything that won’t take long or heat up the house. This light blueberry salad is just the thing for a summery weeknight that I seriously don’t want to waste. You can throw it together quick, customize it to your heart’s content. Use any leftover grains, another fresh berry or top it with fresh avocado or grilled chicken if you’re feeling extra hungry. Paired with a chilled glass of white wine, it’s the perfect combination of sweet blueberries, savory goat cheese and fresh basil.
My trick for quinoa, which is already super easy to make, is to throw it in my rice cooker with the amount of water called for on the package and cook it up that way. It doesn’t heat up the kitchen, I don’t have to babysit it and it turns out perfectly every single time! Oh, simple summer food, you are my very favorite!
Blueberry, Quinoa and Spinach Salad with Balsamic Vinaigrette
Summery, fresh and delicious this Blueberry, Quinoa and Spinach Salad is simple and packed with colorful berries and crumbled goat cheese.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 Servings 1x
Ingredients
- Balsamic Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon whole grain Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper, to taste
- Blueberry, Quinoa and Spinach Salad
- 3/4 cup uncooked quinoa
- 4 cups baby spinach
- 2 cups blueberries
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced fresh basil
- 1/4 cup sliced almonds, toasted
Instructions
- In a medium bowl, whisk together the olive oil, vinegar, mustard, honey, salt and pepper; refrigerate until ready to use.
- Cook quinoa according to package directions, cool to room temperature. In a large bowl, toss together the dressing, quinoa, spinach and blueberries until well mixed. Garnish with goat cheese, basil and almonds.
Nutrition
- Serving Size: 1 Serving
- Calories: 323
- Sugar: 9g
- Sodium: 101mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 2mg
What’s your favorite summer salad?
Looking for some more fresh greens? Try these…
Epic Summer Salad from Green Kitchen Stories
Grilled Corn and Zucchini Salad from Minimalist Baker
Summer Herb and Chickpea Chopped Salad from Half Baked Harvest
Or, check out my Carrot, Radish and Wheat Berry Salad with Lemon Vinaigrette…
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Love your blog!
Awww thanks Anette! Hope you get a chance to try a recipe or two while you’re here!😜
I love fresh blueberries and almonds together. The blueberries are soft and the almonds have a crunch, it’s so good.
Isn’t that great?! I love lots of texture in my salads too! 😋