Strawberry Spinach Quinoa Salad (Printable)

Sweet strawberries meet tender spinach and protein-packed quinoa in a refreshing balsamic vinaigrette. Perfect for light lunches.

# Components:

→ Quinoa

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Salad Base

04 - 5 oz baby spinach, washed and dried
05 - 1 cup strawberries, hulled and sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/4 cup crumbled feta cheese, optional
08 - 1/4 cup sliced almonds, toasted

→ Balsamic Vinaigrette

09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons balsamic vinegar
11 - 1 teaspoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - Salt and black pepper to taste

# Method:

01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12 to 15 minutes until quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and cool to room temperature.
02 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
03 - In a large salad bowl, combine the cooled quinoa, baby spinach, strawberries, and red onion.
04 - Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
05 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or chill for up to 2 hours before serving.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, making it perfect for those days when you want something wholesome but don't have hours in the kitchen.
  • The combination of textures keeps you interested—tender greens, juicy fruit, crunchy nuts, and that satisfying chew of quinoa all in one bite.
  • It's naturally vegetarian and gluten-free without feeling like a restriction, just a really good meal that happens to work for almost everyone.
02 -
  • If you dress the salad too far in advance, the spinach wilts and the whole thing becomes sad—dressing just before serving keeps everything with its proper texture and spirit.
  • Cold quinoa is actually better for this than warm quinoa because it won't absorb all the dressing into itself, leaving nothing for the greens.
03 -
  • Toast your almonds in a dry skillet over medium heat for just 2 to 3 minutes—your kitchen will smell incredible and they'll taste infinitely better than raw.
  • If you're making this for guests and want to skip the feta, add an extra tablespoon of good olive oil to the dressing to keep it rich and satisfying.
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