This fun and festive red, white and blue berry quinoa salad is the perfect patriotic side dish to bring to 4th of July parties, and all of your summer cookouts from Memorial Day to Labor Day! (gluten-free, vegetarian, nut-free)
This post is sponsored by Bob’s Red Mill. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
Of all the holidays, the 4th of July is one of my favorites. It’s right there behind Thanksgiving and Christmas in my book. I have so many fond memories of celebrating Independence Day weekend with my family at our lake – house water skiing, shooting off fireworks, and of course cooking a big meal consisting of barbecue and tons of classic summer sides like potato salad, beans, and watermelon.
If you’re like me and love to celebrate patriotic holidays with festive food, you’ll love this red, white and blue berry quinoa salad. It’s easy, delicious, and perfect for bringing to 4th of July cookouts.
My husband and I both love quinoa salad, so I always keep Bob’s Red Mill quinoa stocked in my pantry. It’s my favorite quinoa because it’s pre-rinsed and ready to cook, so you don’t get any of the bitterness that can come with quinoa if you don’t rinse it before cooking. It’s also a plant-based source of complete protein and a naturally gluten-free whole grain, so it’s perfect for a variety of dietary preferences.
Quinoa is mild and takes on so many flavors well, including the summer berry goodness in this patriotic berry quinoa salad!
This quinoa salad couldn’t be any easier to make. Just cook the quinoa, add blueberries, strawberries, and goat cheese, and whip up a two-ingredient dressing to stir in. A sprinkle of fresh basil or mint adds a delicate pop of freshness. So easy and so delicious! Mr. Table loves it even more than I do!
A red, white and blue berry quinoa salad is the perfect summer side dish to bring to 4th of July (or other patriotic holiday) cookouts! It’s pretty, festive, and healthy – a great accompaniment to the burgers and BBQ you’re sure to enjoy this summer!
If you make this recipe, be sure to leave a star rating in the comments!
PrintRed White and Blue Berry Quinoa Salad
This fun and festive red, white and blue berry quinoa salad is the perfect patriotic side dish to bring to 4th of July parties, and all of your summer cookouts from Memorial Day to Labor Day! (gluten-free, vegetarian, nut-free)
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: about 10 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
Ingredients
- 1 cup Bob’s Red Mill Organic Quinoa, uncooked
- 2 cups vegetable or chicken broth
- 1 cup fresh blueberries
- 1 cup sliced strawberries
- 1/3 cup goat cheese (or feta)
- 2 tbsp thinly sliced fresh basil (or mint)
- 2 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp pepper
Instructions
- In a small saucepan, bring quinoa and broth to a boil. Cover and turn heat down to low. Simmer 15 minutes or until quinoa has absorbed all of the liquid. Remove from heat, fluff with a fork, and let cool.
- Add cooled quinoa to a large bowl with blueberries, sliced strawberries, goat cheese, and basil.
- In a small bowl, whisk together remaining ingredients. Pour over salad and gently stir to coat.
- Refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator.
Notes
- You can use feta in place of goat cheese, or omit it for a dairy-free version.
- Use mint in place of basil or with the basil, if you’d like.
Keywords: berry quinoa salad, red white blue salad
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