Strawberry Feta Quinoa Salad (Printer-friendly)

A fresh mix of strawberries, feta, quinoa, and balsamic offers vibrant flavors and satisfying textures.

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

# Expert Advice:

01 -
  • It comes together in 30 minutes but feels like you spent way more effort than you actually did.
  • The sweet strawberries against tangy feta and earthy quinoa creates this perfect balance that doesn't get boring even when you make it twice in one week.
  • You can prep most of it ahead and just toss everything together when hunger strikes.
02 -
  • Never skip rinsing the quinoa—that bitter coating will ruin the whole salad if you don't take 30 seconds to do this properly.
  • Room temperature quinoa mixed with cool ingredients creates the best texture; serving it cold-cold makes it feel stodgy and heavy.
03 -
  • If you make this ahead, keep the dressing separate and add it just before serving—this keeps everything crisp and prevents the spinach from wilting.
  • Taste as you go when seasoning the dressing, because strawberry sweetness varies by season and you might need to adjust the salt or vinegar accordingly.
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