Strawberry Feta Quinoa Salad (Printable)

A bright mix of strawberries, feta, quinoa, spinach, and balsamic dressing for a fresh, flavorful meal.

# Ingredient list:

→ 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

# Cooking steps:

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 just before serving for additional crunch and texture.

# Expert advice:

01 -
  • It tastes way more complex than the fifteen minutes it takes to pull together.
  • The contrast of sweet strawberries against salty feta and tangy balsamic somehow feels like a small victory every time.
  • Quinoa makes it substantial enough for lunch on its own, but it's still light enough that you don't feel sluggish afterward.
02 -
  • If you make this ahead and refrigerate it, the quinoa will absorb the dressing and everything gets a little dense—it's better served within an hour of assembly, or dress it just before eating.
  • The strawberries release juice as they sit, which actually makes the bottom of the bowl taste amazing but can make the top dry, so consider reserving some berries to add fresh right before serving.
03 -
  • Toast your own almonds in a dry skillet for two minutes instead of buying pre-toasted; they'll taste fresher and the whole kitchen smells incredible.
  • If you don't have time to make the dressing, just combine good olive oil with a splash of balsamic and a pinch of salt—it won't have the same polish but it'll still be delicious.
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