Montana Wild Berry and Quinoa Salad with Balsamic Vinaigrette
A vibrant salad combining nutty quinoa with fresh Montana wild berries, tossed in a tangy homemade balsamic vinaigrette. This mediterranean-inspired salads (gluten free, vegetarian) ready in about 25 minutes pairs quinoa, rinsed, water, baby spinach leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup mixed Montana wild berries (blueberries, huckleberries)
- 3 cups baby spinach leaves
- 1/4 cup toasted sliced almonds
- 3 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool to room temperature.
- Step 2: In a small bowl, whisk together 3 tbsp balsamic vinegar, 4 tbsp extra virgin olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: In a large salad bowl, combine the cooled quinoa, 3 cups baby spinach leaves, 1 cup mixed Montana wild berries, and 1/4 cup toasted sliced almonds.
- Step 4: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve chilled or at room temperature as a refreshing side or light main.
Frequently asked questions
How long does Montana Wild Berry and Quinoa Salad with Balsamic Vinaigrette take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Montana Wild Berry and Quinoa Salad with Balsamic Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa, rinsed from drying out.
Can I substitute ingredients in Montana Wild Berry and Quinoa Salad with Balsamic Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Montana Wild Berry and Quinoa Salad with Balsamic Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Montana Wild Berry and Quinoa Salad with Balsamic Vinaigrette gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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