Strawberry Feta Quinoa Salad (Printable Format)

Bright quinoa salad with strawberries, feta, spinach, and tangy balsamic dressing for a fresh taste.

# What's Needed:

→ 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 salad and toss gently to combine all ingredients.
05 - Top with toasted sliced almonds just before serving for additional texture and crunch.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, no fussy techniques or special equipment required.
  • The contrast of creamy feta against sweet strawberries and peppery spinach keeps your palate interested with every bite.
  • It's naturally gluten-free and vegetarian, making it easy to serve a mixed group without cooking separate meals.
  • Tastes even better the next day once the flavors have had time to get cozy with each other.
02 -
  • The quinoa must cool completely or it will turn the spinach into a sad, overcooked pile; this isn't a shortcut you can rush through.
  • Don't dress the salad more than a few minutes before serving unless you like it extra soft, as the acid in the vinegar and the weight of the dressing will gradually soften everything.
  • Toasting your own almonds instead of using pre-toasted ones from a package makes a surprising difference in how long they stay crunchy and how much flavor they contribute.
03 -
  • Make your dressing at least 10 minutes before you need it so the flavors have time to get friendly; a dressing that's been sitting tastes rounder and more integrated than one you just whisked.
  • If your balsamic vinegar is too thin or sharp, reduce it in a small saucepan over low heat for a few minutes until it's syrupy and sweet, which takes the edge off and adds depth.
  • Toast your almonds in a dry pan over medium heat for just 2 or 3 minutes, shaking the pan occasionally, until they smell nutty and golden; this one step is what separates memorable from forgettable.
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