Strawberry Feta Quinoa Salad (Printable)

Vibrant salad with strawberries, feta, quinoa, spinach, and tangy balsamic dressing.

# What You'll Need:

→ Grains

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

→ Vegetables & Fruits

03 - 1 1/2 cups fresh strawberries, hulled and sliced
04 - 2 cups baby spinach, roughly chopped
05 - 1/4 small red onion, thinly sliced
06 - 1/2 cup cucumber, diced

→ Dairy

07 - 1/2 cup feta cheese, crumbled

→ Nuts & Seeds

08 - 1/4 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

# Method:

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.
03 - In a large salad bowl, combine cooled quinoa, strawberries, spinach, red onion, cucumber, and feta cheese.
04 - Drizzle dressing over salad and toss gently to combine all ingredients evenly.
05 - Top with toasted sliced almonds immediately before serving for optimal crunch and flavor.

# Expert Advice:

01 -
  • The sweet-tart contrast between berries and balsamic keeps you coming back for another bite without feeling heavy or predictable.
  • It actually tastes better the next day when the dressing settles in, so meal prep becomes your secret weapon instead of a chore.
02 -
  • Cold quinoa is essential because warm grains will wilt the spinach and soften the strawberries into a mushy mess, so don't skip the cooling step even if you're in a hurry.
  • The dressing becomes more flavorful after an hour of sitting, so make this salad ahead of time and just add the almonds when you're ready to eat.
03 -
  • Toast your own almonds in a dry pan for two minutes if you buy them raw, since they'll taste exponentially more flavorful and complex than store-bought versions.
  • If your balsamic vinegar tastes too sharp, warm it gently in a small pan until it reduces slightly and becomes sweeter and more syrupy, then cool it before using.
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