Strawberry Feta Quinoa Salad (Print Version)

Vibrant salad with strawberries, feta, quinoa, spinach, and balsamic dressing for a fresh, light dish.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, uncooked
02 - 2 cups water

→ Vegetables & Fruits

03 - 1.5 cups fresh strawberries, hulled and sliced
04 - 2 cups baby spinach, roughly chopped
05 - 0.25 small red onion, thinly sliced
06 - 0.5 cup cucumber, diced

→ Dairy

07 - 0.5 cup feta cheese, crumbled

→ Nuts & Seeds

08 - 0.25 cup sliced almonds, toasted (optional)

→ Dressing

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 freshly ground black pepper, to taste

# Step-by-Step Guide:

01 - Rinse quinoa thoroughly under cold water. Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool to room temperature.
02 - Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified and well combined.
03 - In a large salad bowl, combine the cooled quinoa, strawberries, spinach, red onion, cucumber, and feta cheese.
04 - Drizzle the prepared dressing over the salad and toss gently to combine all ingredients evenly.
05 - Top with toasted sliced almonds immediately before serving for optimal crunch and texture.

# Top Tips:

01 -
  • It comes together in 30 minutes total and feels way more impressive than the minimal effort required.
  • The combination of sweet strawberries, salty feta, and tangy vinegar creates this flavor balance that somehow tastes more sophisticated than the sum of its parts.
02 -
  • The quinoa must be completely cooled before mixing into the salad, or the warm grain will wilt the spinach prematurely and make the dressing separate.
  • Add the almonds just before serving because they soften quickly once they contact the damp salad, and their crunch is honestly half the appeal.
03 -
  • Make the dressing in a jar instead of a bowl, cap it, and shake it vigorously for 30 seconds, which emulsifies it better than whisking by hand and creates a thicker, creamier texture.
  • If you're making this ahead for lunch the next day, store the components separately and assemble just before eating, or the quinoa will absorb all the dressing and leave everything else dry.
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