Strawberry Feta Quinoa Salad (Printable)

Vibrant blend of strawberries, feta, quinoa, and balsamic for a fresh, flavorful spring dish.

# What You'll Need:

→ Grains

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

→ Vegetables & Fruits

03 - 1½ cups fresh strawberries, hulled and sliced
04 - 2 cups baby spinach, roughly chopped
05 - ¼ small red onion, thinly sliced
06 - ½ cup cucumber, diced

→ Dairy

07 - ½ cup feta cheese, crumbled

→ Nuts & Seeds

08 - ¼ 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

# How to Make It:

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 the salad and toss gently to combine all ingredients.
05 - Top with toasted sliced almonds immediately before serving for optimal crunch and texture.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, making weeknight dinners feel effortless and elegant.
  • The combination of sweet, salty, and tangy hits every craving your palate might throw at you.
  • Naturally vegetarian and gluten-free without feeling like you're missing a thing.
  • Somehow satisfies as both a light lunch and a proper meal depending on your mood.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when an unrinsed batch tasted oddly metallic and bitter, completely overshadowing everything else.
  • The warm quinoa actually wilts the spinach slightly, which sounds wrong but creates a more unified texture than if everything stayed separate and raw.
03 -
  • Toast your own almonds in a dry skillet for 3-4 minutes—the difference between those and pre-sliced store-bought versions is night and day.
  • If you're cooking the quinoa ahead, spread it on a plate to cool instead of leaving it in the pot, which stops the cooking process and keeps grains from turning mushy.
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