Montana Wild Berry and Quinoa Salad with Balsamic Vinaigrette

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant salad combining nutty quinoa with fresh Montana wild berries, tossed in a tangy homemade balsamic vinaigrette. This Mediterranean-inspired salad recipe (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

1. 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.
2. 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.
3. 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.
4. 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.