Quinoa, Blueberry & Edamame Salad with Orange Dressing

This vibrant salad brings together sweet, salty, and nutty flavours in a nutrient-rich bowl that’s perfect for gatherings or healthy meal prep. It's packed with plant protein, fibre, and antioxidants — and balanced with healthy fats and a refreshing citrus dressing.

Whether served as a light main or a colourful side, it’s guaranteed to brighten your table.

Quinoa, Blueberry & Edamame Salad with Orange Dressing

Serves 8

Ingredients

Base

• 100 g baby spinach, washed and dried

• 1 cup dry quinoa, cooked according to package directions (about 2 cups cooked)

• 1 cup frozen edamame, cooked according to package instructions

  
  

Fruit and flavour

• 1 cup fresh blueberries

• 1 cup seedless red grapes, halved

• ½ cup dried cherries, chopped (or substitute with dried cranberries)

• 150 g feta cheese (I prefer sheep and goat milk feta), crumbled

Crunch

• ½ cup unsalted sunflower seeds

• ½ cup pine nuts

• ½ cup unsalted walnuts, chopped and lightly dry-toasted on the pan

Dressing

• ½ cup freshly squeezed orange juice

• 4 tablespoons extra virgin olive oil

• 1 garlic clove, finely minced or grated

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper, or to taste

 Instructions

1. Cook the quinoa. Rinse and cook quinoa according to package directions — usually 2 cups water for 1 cup quinoa. Once cooked, let it cool before adding it to the salad. (You can reserve extra quinoa for another meal.)

2. Prepare the edamame. Boil or steam the edamame as directed on the package. Drain and set aside.

3. Toast the nuts and seeds. In a dry pan, lightly toast walnuts and sunflower seeds over medium heat until fragrant. Let them cool.

4. Assemble the salad. On a large serving platter layer the spinach leaves, then add quinoa. Scatter blueberries, grapes, and dried cherries on top. Add crumbled feta, walnuts, and sunflower seeds.

5. Make the dressing. Combine orange juice, olive oil, garlic, salt, and pepper in a small jar with a lid. Shake vigorously until blended.

6. Serve. Spoon the dressing over the salad just before serving. Toss gently or serve as is for a beautiful layered look.

🥬 Nutrition & Health Notes

This salad is not just delicious — it’s a powerhouse of nutrients:

• Quinoa and edamame provide complete plant-based proteins and fibre.

• Blueberries and cherries are rich in antioxidants that help reduce inflammation.

• Walnuts, pine nuts and sunflower seeds add omega-3 and vitamin E for heart and brain health.

• Spinach and citrus dressing supply vitamin C and folate, supporting immunity and energy.

• Feta cheese gives a satisfying savoury balance while offering calcium and beneficial fats.

It’s an ideal dish for a healthy lunch, dinner or festive gathering, and it keeps beautifully refrigerated for a few hours before serving.

💡 Tips & Variations

• Replace feta with crumbled goat cheese or avocado for a dairy-free version.

• Swap walnuts for pecans or pumpkin seeds if you prefer.

• Add cooked chicken or salmon for extra protein.

• Make ahead: assemble the salad (without dressing) and refrigerate; add dressing just before serving.

If you are looking for more salad recipes click here.