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Blueberry basil quinoa salad is loaded with plump blueberries and fresh herbs and topped with a honey lime vinaigrette for a healthy, delicious side dish!
I’m really looking forward to this week!
Even though it’s slightly annoying that July 4th falls on a Wednesday for a smack-dab in the middle of the week holiday, and even though I don’t have any time off of work (except for the actual holiday), I’m focused on the fact that I’m down at the beach with my family.
(I’m a health and nutrition editor, and it’s all online so I work from home. And this week, home is going to be a beach condo. 👍)
We’ll have plenty of sunshine and playing in the sand and ocean, pool afternoons, boat rides and lots of fireworks. ☀️🏖🚤🎇
We also are fresh off of a super fun weekend in Atlanta, where we visited my brother and his family. The kiddos had such a great time with their cousins and we were go-go-go, trying to pack in all the fun. ❤️
Oh, and today is my mom’s birthday. I love and adore and appreciate her more than words could ever express, and I’m so glad to be celebrating with her today!
But let’s get on to the food!
I think I’m in a blueberry zone this summer. I’ve been keeping us well stocked in blueberries and adding them to ALL the foods. 💙💙💙
I recently shared my blueberry baked oatmeal and now I’m bringing you my blueberry basil quinoa salad.
It’s got ALL the summery vibes going on!
We’ve got quinoa, which is such a great healthy grain and a good one to fill you up without weighing you down in the summertime. (Did you know it’s a complete protein?!)
We’ve also got fresh, plump blueberries and plenty of fresh basil. (I’m trying desperately to grow basil in my garden but it’s looking a little sad.) And the salad is topped with a light honey lime vinaigrette that ties it all together. 👌
I also love adding some sort of crumbled cheese on top. Goat cheese or feta cheese usually, but I’ve even used Manchego – all were great!
So much yum!
(And if you like this, you’ll love my easy summer salad with blueberries. 💙)
A few notes on this blueberry basil quinoa salad:
- The quinoa needs to be cooked and cooled for this recipe, so please plan accordingly.
- You can omit the fresh mint if you don’t have any. I’ve done that before and it was still delicious.
- You can add a few handfuls of baby spinach or baby arugula here if you want a veggie component.
- You could also add some diced avocado to give this salad some extra heft and make it more of a main-course for lunch.
- This salad is dairy-free as is, but as suggested, I do love topping it with a crumbled cheese.
- I love the light, pretty honey lime vinaigrette (included in the recipe card below) but you could use my blender balsamic blueberry vinaigrette instead for a more blueberry-focused flavor.
- This salad doesn’t keep very well after the first 1-2 days because the fresh herbs will start to wilt.
I’m sending you all the fresh, healthy summer vibes, as well as some blueberry love.
And to my U.S. friends, I hope you have a wonderful 4th this week! 🇺🇸🎇❤️
P.S. Check out these other delicious quinoa salads:
- Kale quinoa salad (Family Food on the Table)
- Quinoa spinach salad with pesto (Family Food on the Table)
- Crunchy Thai peanut and quinoa salad (Cookie and Kate)
- Green goddess quinoa summer salad (Pinch of Yum)
- BBQ chicken quinoa salad bowls (Family Food on the Table)
- Mediterranean quinoa salad (Family Food on the Table)
Blueberry basil quinoa salad
Blueberry basil quinoa salad is topped with a honey lime vinaigrette for a healthy, delicious side dish!
For the salad
- 1 cup uncooked quinoa
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/3 cup fresh blueberries
- 1/3 cup fresh basil, julienned
- 2 tablespoons fresh mint, roughly chopped
- Optional: Crumbled feta cheese or goat cheese for topping (even manchego)
For the honey lime vinaigrette
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lime juice, lime zest too
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground cumin
Cook quinoa according to package directions then set aside to cool. Season with salt and pepper.
Once cooled, combine the quinoa, blueberries, basil and mint.
To make the dressing, combine all ingredients in a small jar or container with a lid and shake very well. (You could also whisk it really well in a bowl.)
Pour the dressing over the salad and toss to get everything coated. Top with desired cheese, if using, and serve immediately.
The quinoa needs to be cooked and cooled for this recipe, so please plan accordingly.
You can omit the fresh mint if you don’t have any. I’ve done that before and it was still delicious.
You can add a few handfuls of baby spinach or baby arugula here if you want a veggie component. You could also add some diced avocado to give this salad some extra heft and make it more of a main-course for lunch.
This salad doesn’t keep very well after the first 1-2 days because the fresh herbs will start to wilt.
|Amount Per Serving||As Served|
|Calories 283kcal Calories from fat 116|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 2g||10%|
|Dietary Fiber 4g||16%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|