Mary Berry Quinoa Salad Recipe

Light, nutritious, and bursting with color—this Mary Berry Quinoa Salad Recipe is the perfect dish for anyone looking for a healthy yet satisfying meal. Packed with fluffy quinoa, fresh vegetables, and a zingy homemade dressing, this salad is ideal for lunches, side dishes, or even as a stand-alone dinner. It’s naturally gluten-free, rich in protein, and comes together in just about 30 minutes. With its bright flavor and lovely texture, it’s a modern classic inspired by Mary Berry’s simple yet elegant cooking style.

What is Mary Berry Quinoa Salad?

The Mary Berry Quinoa Salad is a refreshing grain-based salad made with cooked quinoa, colorful chopped vegetables, fresh herbs, and a lemony vinaigrette. The beauty of this dish lies in its simplicity—it’s nutritious, versatile, and easy to prepare. This salad is typically served cold or at room temperature, making it perfect for picnics, packed lunches, or as a healthy side at dinner gatherings.

Other Salad Recipes

• Mary Berry Red Rice Salad
• Mary Berry Beetroot Tart
• Mary Berry Green Salad
• Mary Berry Rice Salad
• Nigella Rice Salad

Why You Should Try This Recipe

• High in protein and fiber – Quinoa is a complete protein that keeps you full and energized.
• Naturally gluten-free – Great for gluten-sensitive diets.
• Fresh and flavorful – The lemon dressing and herbs bring a bright zing to every bite.
• Easy to prepare – Simple steps with everyday ingredients.
• Make-ahead friendly – Perfect for meal prep and next-day lunches.
• Customizable – Adapt it to suit your taste or seasonal produce.

Ingredients Needed to Make Mary Berry Quinoa Salad

Each ingredient brings freshness, texture, and balance to this nutritious salad:

• Quinoa – 1 cup (uncooked): Rinsed and cooked until light and fluffy.
• Red bell pepper – 1, diced: Adds sweetness and vibrant color.
• Cucumber – ½, diced: Crisp and refreshing.
• Cherry tomatoes – 1 cup, halved: Juicy and sweet.
• Red onion – 1 small, finely chopped: Adds a sharp contrast.
• Fresh parsley – 3 tablespoons, chopped: Adds herbaceous flavor and color.
• Fresh mint – 2 tablespoons, chopped: Brings a cooling touch.
• Salt and black pepper – to taste: Balances all the flavors.

For the Dressing:

• Olive oil – 3 tablespoons: Smooth and rich.
• Fresh lemon juice – 2 tablespoons: Brightens the dish.
• Dijon mustard – 1 teaspoon: Adds a little heat and depth.
• Honey – 1 teaspoon (optional): Balances the tang of lemon.

Equipment Needed

To prepare this salad, you’ll need the following:

• Saucepan with lid (for cooking quinoa)
• Fine mesh sieve (for rinsing quinoa)
• Large mixing bowl
• A chopping board and a sharp knife
• Small jar or bowl (for mixing dressing)
• Fork or whisk
• Serving spoon

Instructions to Make Mary Berry Quinoa Salad

Step 1: Rinse and Cook the Quinoa

• Rinse thoroughly: Use a fine mesh sieve to rinse the quinoa under cold water to remove bitterness.
• Boil and simmer: Cook 1 cup quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
• Fluff and cool: Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool.

Step 2: Prepare the Vegetables

• Chop and dice: Dice the bell pepper, cucumber, and red onion. Halve the cherry tomatoes.
• Chop the herbs: Finely chop parsley and mint.

Step 3: Make the Dressing

• Combine dressing ingredients: Mix olive oil, lemon juice, Dijon mustard, and honey in a small jar or bowl.
• Whisk or shake well: Blend until smooth and emulsified. Season with salt and pepper.

Step 4: Combine and Toss

• Mix ingredients: In a large bowl, combine cooked quinoa, vegetables, and herbs.
• Add dressing: Pour the dressing over and toss gently to coat everything evenly.

Step 5: Chill and Serve

• Refrigerate for 20–30 minutes: This enhances flavor blending.
• Serve cold or at room temperature.

What Goes Well With Mary Berry Quinoa Salad

• Grilled chicken breast – Adds lean protein for a complete meal.
• Roasted vegetables – Complements the freshness of the salad.
• Baked salmon – Rich and tender, it balances the lightness of quinoa.
• Falafel or veggie patties – A great vegetarian pairing.
• Avocado slices – Add creaminess and healthy fats.
• Flatbreads or pita – Scoop up the salad or serve on the side.
• Greek yogurt dip – Adds creaminess and a cooling contrast.

Expert Tips for Making the Best Mary Berry Quinoa Salad

To make your quinoa salad truly exceptional, keep these tips in mind:

• Rinse quinoa properly – Removes bitter saponins and improves flavor.
• Cool quinoa before mixing – Prevents wilting of the vegetables and herbs.
• Use fresh lemon juice – For the brightest and cleanest flavor.
• Balance your textures – Dice vegetables evenly and don’t overload the salad.
• Don’t skip herbs – Fresh herbs lift the entire dish.
• Add dressing gradually – Start with a small amount, then add more if needed.
• Let it rest – Chilling for 30 minutes helps flavors meld perfectly.

Easy Variations of Mary Berry Quinoa Salad

Try these twists to customize the salad to your preference:

• Add chickpeas or black beans – Boosts protein and heartiness.
• Sprinkle in feta cheese – Adds creaminess and a salty bite.
• Include pomegranate seeds – For sweetness and crunch.
• Use lime instead of lemon – Offers a zesty variation.
• Add avocado cubes – Brings a rich, creamy texture.
• Toss in arugula or spinach – For added greens and volume.

Best Practices to Store Mary Berry Quinoa Salad

• Store in an airtight container – Keeps the salad fresh and prevents moisture loss.
• Refrigerate within 2 hours – Ensure food safety and maintain texture.
• Consume within 3 days – Best enjoyed fresh, but still safe afterward.
• Keep dressing separate if possible – Helps preserve crunchiness if prepping ahead.
• Stir before serving again – Redistributes flavors evenly.

Best Practices to Reheat Mary Berry Quinoa Salad

While best served cold, it can be gently warmed if preferred:

• Microwave in short bursts – Heat for 20–30 seconds if desired.
• Do not overheat – Avoid softening vegetables or wilting herbs.
• Remove herbs before reheating – Add them fresh again afterward for best flavor.

How Can I Make Mary Berry Quinoa Salad Healthier?

• Use less oil in dressing – Try a 2:1 ratio of oil to lemon juice.
• Add more greens – Toss in kale, arugula, or spinach.
• Skip honey – Make the dressing entirely savory.
• Include raw nuts or seeds – Boost healthy fats and crunch.
• Opt for organic produce – Especially for herbs and soft veggies.

Nutrition Value (per serving):

• Calories: 280
• Protein: 8g
• Fat: 11g
• Carbohydrates: 34g
• Fiber: 5g
• Sugar: 4g
• Sodium: 150mg

FAQs

Do I need to rinse quinoa before cooking it for salad?

Yes, quinoa should be rinsed under cold water using a fine mesh sieve to remove its natural coating called saponin, which can taste bitter if not washed off.

How do I know when quinoa is fully cooked for salad?

Quinoa is done when the grains have turned translucent and the white germ separates into a spiral. It should be tender but still have a slight bite.

Should quinoa be cooled before mixing it into the salad?

Yes, let quinoa cool completely before adding vegetables and dressing. Warm quinoa can wilt herbs and soften crisp vegetables.

Can I make Mary Berry Quinoa Salad ahead of time?

Yes, this salad is ideal for meal prep. Store it in the fridge for up to 3 days, and the flavors will develop even more over time.

Final Words

This Mary Berry Quinoa Salad Recipe is a healthy, delicious, and versatile dish that fits effortlessly into any meal plan.

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