Berry & Quinoa Salad by Marie Tower at

Berry & Quinoa Salad




Yield 4 Servings

A great salad for those days when you're craving something both healthy and sweet! 


  • 1/2 cup Quinoa (dry, uncooked)

  • 1 cup Strawberries (chopped)

  • 1 cup Blueberries (chopped)

  • 1 tbsp Mint Leaves (chopped, optional)

  • 3 tbsps Balsamic Vinegar

  • 1 1/2 tbsps Maple Syrup

  • 1 1/2 tsps Dijon Mustard

  • 1 head Romaine Hearts


  1. Cook the quinoa according to the package directions. When the quinoa is cooked, let it cool.
  2. Meanwhile, in a mixing bowl combine the strawberries, blueberries and mint, if using.
  3. In a jar with a lid, add the balsamic vinegar, maple syrup and dijon mustard and shake until well combined.
  4. To assemble the salad, divide the lettuce between bowls and top with the quinoa and then the berries. Drizzle with the balsamic dressing. Enjoy!



Refrigerate in an airtight container for up to two days. Assemble the salad just before serving.

More Fat

Add extra virgin olive oil to the dressing or top the salad with avocado or hemp seeds.

More Protein

Add chickpeas, lentils or cooked chicken breast.

More Veggies

Add chopped cucumber or bell pepper.

No Mint

Use basil or parsley instead.

No Romaine

Use baby spinach or other lettuce instead.


Cook the quinoa ahead of time and refrigerate in an airtight container for up to five days. A 1/2 cup uncooked quinoa yields approximately 2 cups of cooked quinoa.

Courses Lunch

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I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

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