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Strawberry Spinach Quinoa Salad Healthy and Fresh Snack

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- 1 cup quinoa, thoroughly rinsed to remove bitterness - 4 cups fresh spinach, roughly chopped - 1 cup strawberries, hulled and sliced into thin pieces Quinoa is the base of this salad. It adds a nice texture and protein. Spinach brings a fresh, green crunch. Strawberries add sweetness, making this salad vibrant and tasty. - 1/2 cup feta cheese, crumbled for creaminess - 1/4 cup walnuts, roughly chopped for crunch - 1/4 cup red onion, thinly sliced for a savory bite Feta cheese gives a creamy touch to the salad. Walnuts add a satisfying crunch. Red onion brings a savory flavor that balances the sweetness of the strawberries. - 1/4 cup balsamic vinegar for tanginess - 2 tablespoons honey for natural sweetness - 1 tablespoon olive oil for richness - Salt and freshly cracked pepper to taste The dressing ties everything together. Balsamic vinegar adds tang. Honey brings sweetness. Olive oil adds richness and depth. Salt and pepper enhance all these flavors. {{ingredient_image_2}} 1. Start by rinsing 1 cup of quinoa under cold water. This removes the bitter taste. 2. In a medium pot, add the rinsed quinoa and 2 cups of water. Bring it to a boil over medium-high heat. 3. Once the water boils, lower the heat. Cover the pot and let it simmer for 15 minutes. The quinoa will absorb all the water. 4. After 15 minutes, take the pot off the heat and let it sit covered for 5 more minutes. This helps it become fluffy. 5. Use a fork to fluff the quinoa gently. Set it aside to cool to room temperature. 1. In a large bowl, combine 4 cups of roughly chopped spinach and 1 cup of sliced strawberries. 2. Add ½ cup of crumbled feta cheese for a creamy texture. 3. Toss in ¼ cup of roughly chopped walnuts for a nice crunch. 4. Finally, mix in ¼ cup of thinly sliced red onion to add a savory bite. Stir everything together until well mixed. 1. In a small bowl, whisk together ¼ cup of balsamic vinegar, 2 tablespoons of honey, and 1 tablespoon of olive oil. 2. Add salt and freshly cracked pepper to taste. 3. Taste the dressing and adjust the flavors if needed. You want it to be balanced and tasty. 1. Once the quinoa is cool, add it to the bowl with the salad ingredients. 2. Gently toss everything together so the quinoa mixes well with the veggies and fruits. 3. Drizzle the dressing over the salad and toss again until all ingredients are coated. 4. You can serve it right away. For better flavor, chill the salad for 30 minutes in the fridge. To make quinoa taste great, start with rinsing it well. Rinse the quinoa under cold water in a fine mesh strainer. This step removes the saponins, which can make it taste bitter. Rinse the quinoa for about 1-2 minutes. After rinsing, boil the quinoa in water. Use a ratio of 1 cup of quinoa to 2 cups of water. Bring it to a boil, then reduce heat and let it simmer. This method ensures fluffy quinoa without any bitterness. This salad pairs well with grilled chicken or fish. You can also enjoy it as a light lunch. For garnishing, add fresh strawberry slices on top. A sprinkle of feta cheese adds a nice touch. Serve it in a large bowl to show off the bright colors. To keep the salad fresh, store it in an airtight container in the fridge. It can last for 3-4 days. Before serving leftovers, give it a good toss. If it seems dry, add a little olive oil or balsamic vinegar to refresh it. Pro Tips Quinoa Perfection: Always rinse quinoa thoroughly before cooking to remove its natural bitterness and enhance its flavor. Freshness Matters: Use fresh, ripe strawberries for the best flavor. Look for bright red berries without any bruises. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully. Nuts for Crunch: Toast the walnuts lightly in a dry pan before adding them to the salad to enhance their flavor and crunch. {{image_4}} You can easily change some ingredients in this salad. Different greens can add unique flavors. Try using kale or arugula instead of spinach. Both add nice textures and tastes. You can also switch nuts or seeds. Instead of walnuts, use almonds or sunflower seeds. They will add a different crunch and flavor to the salad. If you want a sweet touch, consider honey substitutes. Maple syrup or agave nectar can work well too. They will give your salad a nice sweetness. Also, try other vinegars for a new twist. Apple cider vinegar or red wine vinegar can change the taste. Each type adds its own unique flavor profile. Using seasonal fruits and veggies makes your salad special. In spring, add peas or radishes for a fresh crunch. In the fall, consider apples or pears for a sweet bite. You can also adjust for summer or winter salads. In warmer months, add cucumbers or bell peppers for a cool taste. In winter, think about roasted squash or pomegranate seeds for warmth and color. What are the benefits of quinoa? Quinoa is a superfood packed with protein. It helps build muscles and keeps you full. It also has fiber, which aids digestion. Quinoa contains many vitamins and minerals. These include magnesium and iron, which support your body. What are the advantages of spinach and strawberries? Spinach is rich in vitamins A and C. These vitamins boost your immune system. Spinach also has iron, which is good for your blood. Strawberries are full of antioxidants. They help protect your cells from damage. They are also low in calories and high in water, keeping you hydrated. What is the serving size? This salad serves four people. Each serving is about one cup of salad. What are the nutritional values per ingredient? - Quinoa (1 cup): 222 calories, 8g protein, 39g carbs - Spinach (4 cups): 28 calories, 3g protein, 4g carbs - Strawberries (1 cup): 49 calories, 1g protein, 12g carbs - Feta cheese (1/2 cup): 200 calories, 11g protein, 3g carbs - Walnuts (1/4 cup): 196 calories, 5g protein, 4g carbs - Red onion (1/4 cup): 16 calories, 0g protein, 4g carbs - Balsamic vinegar (1/4 cup): 14 calories, 0g protein, 3g carbs - Honey (2 tbsp): 128 calories, 0g protein, 34g carbs - Olive oil (1 tbsp): 119 calories, 0g protein, 0g carbs Are there gluten-free options? Yes, quinoa is naturally gluten-free. This makes the salad safe for those with gluten allergies. What are the vegan variations? To make this salad vegan, skip the feta cheese. You can add avocado for creaminess instead. This keeps it tasty and satisfying. To avoid bitterness in quinoa, rinse it well. Use a fine mesh strainer to wash off the saponins, which cause the bitter taste. After rinsing, cook the quinoa with water in a saucepan. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Once cooked, let it sit for 5 more minutes. Fluff it with a fork to enhance its texture. Yes, you can prepare this salad ahead of time. It's best to keep the dressing separate until you are ready to serve. This helps keep the salad fresh and crunchy. You can store the salad in an airtight container in the fridge for up to three days. Just remember to add the dressing just before eating. To make the salad more filling, consider adding protein. Grilled chicken or shrimp are great choices. You can also use chickpeas or black beans for a vegetarian option. Adding nuts or seeds can boost the protein too. Try roasted pumpkin seeds or sunflower seeds for extra crunch. Absolutely! This salad is perfect for meal prep. The ingredients hold up well in the fridge. The quinoa and spinach keep their texture, while the fruits add a nice touch of flavor. Just store the salad in a sealed container. It can last for about three days in the fridge. You can use frozen strawberries, but fresh ones taste better. If you use frozen, let them thaw first. This helps them regain some texture. They may be softer than fresh strawberries, but they still add nice flavor. Just be aware that they may release some water. Adjust the dressing if needed to keep it balanced. In this blog post, we explored the delicious strawberry spinach quinoa salad. We covered key ingredients like quinoa, fresh spinach, and strawberries. Next, we detailed the steps to prepare, mix, and dress your salad. I shared tips on perfecting quinoa and storing leftovers. You can easily swap ingredients or adapt the dish for different seasons. This salad is not only tasty but also healthy, offering many benefits. Enjoy making this simple and nutritious dish that brightens any meal!

WANT TO SAVE THIS RECIPE?

Looking for a fresh and healthy snack? Try my Strawberry Spinach Quinoa Salad! This vibrant dish blends the nutty flavor of quinoa with sweet strawberries and crisp spinach. Topped with feta and walnuts, it’s a balanced choice for any time of day. In this post, I’ll guide you through the quick steps to make it, plus tips for customization and storage. Let’s get started on this tasty treat!

Why I Love This Recipe

  1. Fresh and Vibrant Ingredients: This salad combines fresh spinach and juicy strawberries, making it a feast for the eyes and the palate.
  2. Nutritious and Filling: Quinoa adds protein and fiber, making this salad not only delicious but also satisfying and healthy.
  3. Easy to Prepare: With simple steps and minimal cooking, this recipe is perfect for a quick lunch or a light dinner.
  4. Versatile and Customizable: This salad can easily be adapted with seasonal fruits or different nuts, allowing for endless variations.

Ingredients

Main Ingredients for Strawberry Spinach Quinoa Salad

– 1 cup quinoa, thoroughly rinsed to remove bitterness

– 4 cups fresh spinach, roughly chopped

– 1 cup strawberries, hulled and sliced into thin pieces

Quinoa is the base of this salad. It adds a nice texture and protein. Spinach brings a fresh, green crunch. Strawberries add sweetness, making this salad vibrant and tasty.

Additional Flavor Elements

– 1/2 cup feta cheese, crumbled for creaminess

– 1/4 cup walnuts, roughly chopped for crunch

– 1/4 cup red onion, thinly sliced for a savory bite

Feta cheese gives a creamy touch to the salad. Walnuts add a satisfying crunch. Red onion brings a savory flavor that balances the sweetness of the strawberries.

Dressing Ingredients

– 1/4 cup balsamic vinegar for tanginess

– 2 tablespoons honey for natural sweetness

– 1 tablespoon olive oil for richness

– Salt and freshly cracked pepper to taste

The dressing ties everything together. Balsamic vinegar adds tang. Honey brings sweetness. Olive oil adds richness and depth. Salt and pepper enhance all these flavors.

Step-by-Step Instructions

Cooking the Quinoa

1. Start by rinsing 1 cup of quinoa under cold water. This removes the bitter taste.

2. In a medium pot, add the rinsed quinoa and 2 cups of water. Bring it to a boil over medium-high heat.

3. Once the water boils, lower the heat. Cover the pot and let it simmer for 15 minutes. The quinoa will absorb all the water.

4. After 15 minutes, take the pot off the heat and let it sit covered for 5 more minutes. This helps it become fluffy.

5. Use a fork to fluff the quinoa gently. Set it aside to cool to room temperature.

Mixing the Salad Ingredients

1. In a large bowl, combine 4 cups of roughly chopped spinach and 1 cup of sliced strawberries.

2. Add ½ cup of crumbled feta cheese for a creamy texture.

3. Toss in ¼ cup of roughly chopped walnuts for a nice crunch.

4. Finally, mix in ¼ cup of thinly sliced red onion to add a savory bite. Stir everything together until well mixed.

Preparing the Dressing

1. In a small bowl, whisk together ¼ cup of balsamic vinegar, 2 tablespoons of honey, and 1 tablespoon of olive oil.

2. Add salt and freshly cracked pepper to taste.

3. Taste the dressing and adjust the flavors if needed. You want it to be balanced and tasty.

Assembling the Salad

1. Once the quinoa is cool, add it to the bowl with the salad ingredients.

2. Gently toss everything together so the quinoa mixes well with the veggies and fruits.

3. Drizzle the dressing over the salad and toss again until all ingredients are coated.

4. You can serve it right away. For better flavor, chill the salad for 30 minutes in the fridge.

Tips & Tricks

Perfecting Your Quinoa

To make quinoa taste great, start with rinsing it well. Rinse the quinoa under cold water in a fine mesh strainer. This step removes the saponins, which can make it taste bitter. Rinse the quinoa for about 1-2 minutes.

After rinsing, boil the quinoa in water. Use a ratio of 1 cup of quinoa to 2 cups of water. Bring it to a boil, then reduce heat and let it simmer. This method ensures fluffy quinoa without any bitterness.

Serving Suggestions

This salad pairs well with grilled chicken or fish. You can also enjoy it as a light lunch. For garnishing, add fresh strawberry slices on top. A sprinkle of feta cheese adds a nice touch. Serve it in a large bowl to show off the bright colors.

Storing Leftovers

To keep the salad fresh, store it in an airtight container in the fridge. It can last for 3-4 days. Before serving leftovers, give it a good toss. If it seems dry, add a little olive oil or balsamic vinegar to refresh it.

Pro Tips

  1. Quinoa Perfection: Always rinse quinoa thoroughly before cooking to remove its natural bitterness and enhance its flavor.
  2. Freshness Matters: Use fresh, ripe strawberries for the best flavor. Look for bright red berries without any bruises.
  3. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully.
  4. Nuts for Crunch: Toast the walnuts lightly in a dry pan before adding them to the salad to enhance their flavor and crunch.

Variations

Ingredient Swaps

You can easily change some ingredients in this salad. Different greens can add unique flavors. Try using kale or arugula instead of spinach. Both add nice textures and tastes.

You can also switch nuts or seeds. Instead of walnuts, use almonds or sunflower seeds. They will add a different crunch and flavor to the salad.

Dressing Alternatives

If you want a sweet touch, consider honey substitutes. Maple syrup or agave nectar can work well too. They will give your salad a nice sweetness.

Also, try other vinegars for a new twist. Apple cider vinegar or red wine vinegar can change the taste. Each type adds its own unique flavor profile.

Seasonal Adaptations

Using seasonal fruits and veggies makes your salad special. In spring, add peas or radishes for a fresh crunch. In the fall, consider apples or pears for a sweet bite.

You can also adjust for summer or winter salads. In warmer months, add cucumbers or bell peppers for a cool taste. In winter, think about roasted squash or pomegranate seeds for warmth and color.

Nutritional Information

Health Benefits of Ingredients

What are the benefits of quinoa?

Quinoa is a superfood packed with protein. It helps build muscles and keeps you full. It also has fiber, which aids digestion. Quinoa contains many vitamins and minerals. These include magnesium and iron, which support your body.

What are the advantages of spinach and strawberries?

Spinach is rich in vitamins A and C. These vitamins boost your immune system. Spinach also has iron, which is good for your blood. Strawberries are full of antioxidants. They help protect your cells from damage. They are also low in calories and high in water, keeping you hydrated.

Caloric Breakdown

What is the serving size?

This salad serves four people. Each serving is about one cup of salad.

What are the nutritional values per ingredient?

– Quinoa (1 cup): 222 calories, 8g protein, 39g carbs

– Spinach (4 cups): 28 calories, 3g protein, 4g carbs

– Strawberries (1 cup): 49 calories, 1g protein, 12g carbs

– Feta cheese (1/2 cup): 200 calories, 11g protein, 3g carbs

– Walnuts (1/4 cup): 196 calories, 5g protein, 4g carbs

– Red onion (1/4 cup): 16 calories, 0g protein, 4g carbs

– Balsamic vinegar (1/4 cup): 14 calories, 0g protein, 3g carbs

– Honey (2 tbsp): 128 calories, 0g protein, 34g carbs

– Olive oil (1 tbsp): 119 calories, 0g protein, 0g carbs

Dietary Considerations

Are there gluten-free options?

Yes, quinoa is naturally gluten-free. This makes the salad safe for those with gluten allergies.

What are the vegan variations?

To make this salad vegan, skip the feta cheese. You can add avocado for creaminess instead. This keeps it tasty and satisfying.

FAQs

How to make quinoa salad without bitterness?

To avoid bitterness in quinoa, rinse it well. Use a fine mesh strainer to wash off the saponins, which cause the bitter taste. After rinsing, cook the quinoa with water in a saucepan. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Once cooked, let it sit for 5 more minutes. Fluff it with a fork to enhance its texture.

Can I prepare the salad in advance?

Yes, you can prepare this salad ahead of time. It’s best to keep the dressing separate until you are ready to serve. This helps keep the salad fresh and crunchy. You can store the salad in an airtight container in the fridge for up to three days. Just remember to add the dressing just before eating.

What can I add to make this salad heartier?

To make the salad more filling, consider adding protein. Grilled chicken or shrimp are great choices. You can also use chickpeas or black beans for a vegetarian option. Adding nuts or seeds can boost the protein too. Try roasted pumpkin seeds or sunflower seeds for extra crunch.

Is this salad good for meal prep?

Absolutely! This salad is perfect for meal prep. The ingredients hold up well in the fridge. The quinoa and spinach keep their texture, while the fruits add a nice touch of flavor. Just store the salad in a sealed container. It can last for about three days in the fridge.

Can I use frozen strawberries in the salad?

You can use frozen strawberries, but fresh ones taste better. If you use frozen, let them thaw first. This helps them regain some texture. They may be softer than fresh strawberries, but they still add nice flavor. Just be aware that they may release some water. Adjust the dressing if needed to keep it balanced.

In this blog post, we explored the delicious strawberry spinach quinoa salad. We covered key ingredients like quinoa, fresh spinach, and strawberries. Next, we detailed the steps to prepare, mix, and dress your salad. I shared tips on perfecting quinoa and storing leftovers. You can easily swap ingredients or adapt the dish for different seasons. This salad is not only tasty but also healthy, offering many benefits. Enjoy making this simple and nutritious dish that brightens any mea

- 1 cup quinoa, thoroughly rinsed to remove bitterness - 4 cups fresh spinach, roughly chopped - 1 cup strawberries, hulled and sliced into thin pieces Quinoa is the base of this salad. It adds a nice texture and protein. Spinach brings a fresh, green crunch. Strawberries add sweetness, making this salad vibrant and tasty. - 1/2 cup feta cheese, crumbled for creaminess - 1/4 cup walnuts, roughly chopped for crunch - 1/4 cup red onion, thinly sliced for a savory bite Feta cheese gives a creamy touch to the salad. Walnuts add a satisfying crunch. Red onion brings a savory flavor that balances the sweetness of the strawberries. - 1/4 cup balsamic vinegar for tanginess - 2 tablespoons honey for natural sweetness - 1 tablespoon olive oil for richness - Salt and freshly cracked pepper to taste The dressing ties everything together. Balsamic vinegar adds tang. Honey brings sweetness. Olive oil adds richness and depth. Salt and pepper enhance all these flavors. {{ingredient_image_2}} 1. Start by rinsing 1 cup of quinoa under cold water. This removes the bitter taste. 2. In a medium pot, add the rinsed quinoa and 2 cups of water. Bring it to a boil over medium-high heat. 3. Once the water boils, lower the heat. Cover the pot and let it simmer for 15 minutes. The quinoa will absorb all the water. 4. After 15 minutes, take the pot off the heat and let it sit covered for 5 more minutes. This helps it become fluffy. 5. Use a fork to fluff the quinoa gently. Set it aside to cool to room temperature. 1. In a large bowl, combine 4 cups of roughly chopped spinach and 1 cup of sliced strawberries. 2. Add ½ cup of crumbled feta cheese for a creamy texture. 3. Toss in ¼ cup of roughly chopped walnuts for a nice crunch. 4. Finally, mix in ¼ cup of thinly sliced red onion to add a savory bite. Stir everything together until well mixed. 1. In a small bowl, whisk together ¼ cup of balsamic vinegar, 2 tablespoons of honey, and 1 tablespoon of olive oil. 2. Add salt and freshly cracked pepper to taste. 3. Taste the dressing and adjust the flavors if needed. You want it to be balanced and tasty. 1. Once the quinoa is cool, add it to the bowl with the salad ingredients. 2. Gently toss everything together so the quinoa mixes well with the veggies and fruits. 3. Drizzle the dressing over the salad and toss again until all ingredients are coated. 4. You can serve it right away. For better flavor, chill the salad for 30 minutes in the fridge. To make quinoa taste great, start with rinsing it well. Rinse the quinoa under cold water in a fine mesh strainer. This step removes the saponins, which can make it taste bitter. Rinse the quinoa for about 1-2 minutes. After rinsing, boil the quinoa in water. Use a ratio of 1 cup of quinoa to 2 cups of water. Bring it to a boil, then reduce heat and let it simmer. This method ensures fluffy quinoa without any bitterness. This salad pairs well with grilled chicken or fish. You can also enjoy it as a light lunch. For garnishing, add fresh strawberry slices on top. A sprinkle of feta cheese adds a nice touch. Serve it in a large bowl to show off the bright colors. To keep the salad fresh, store it in an airtight container in the fridge. It can last for 3-4 days. Before serving leftovers, give it a good toss. If it seems dry, add a little olive oil or balsamic vinegar to refresh it. Pro Tips Quinoa Perfection: Always rinse quinoa thoroughly before cooking to remove its natural bitterness and enhance its flavor. Freshness Matters: Use fresh, ripe strawberries for the best flavor. Look for bright red berries without any bruises. Chill for Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together beautifully. Nuts for Crunch: Toast the walnuts lightly in a dry pan before adding them to the salad to enhance their flavor and crunch. {{image_4}} You can easily change some ingredients in this salad. Different greens can add unique flavors. Try using kale or arugula instead of spinach. Both add nice textures and tastes. You can also switch nuts or seeds. Instead of walnuts, use almonds or sunflower seeds. They will add a different crunch and flavor to the salad. If you want a sweet touch, consider honey substitutes. Maple syrup or agave nectar can work well too. They will give your salad a nice sweetness. Also, try other vinegars for a new twist. Apple cider vinegar or red wine vinegar can change the taste. Each type adds its own unique flavor profile. Using seasonal fruits and veggies makes your salad special. In spring, add peas or radishes for a fresh crunch. In the fall, consider apples or pears for a sweet bite. You can also adjust for summer or winter salads. In warmer months, add cucumbers or bell peppers for a cool taste. In winter, think about roasted squash or pomegranate seeds for warmth and color. What are the benefits of quinoa? Quinoa is a superfood packed with protein. It helps build muscles and keeps you full. It also has fiber, which aids digestion. Quinoa contains many vitamins and minerals. These include magnesium and iron, which support your body. What are the advantages of spinach and strawberries? Spinach is rich in vitamins A and C. These vitamins boost your immune system. Spinach also has iron, which is good for your blood. Strawberries are full of antioxidants. They help protect your cells from damage. They are also low in calories and high in water, keeping you hydrated. What is the serving size? This salad serves four people. Each serving is about one cup of salad. What are the nutritional values per ingredient? - Quinoa (1 cup): 222 calories, 8g protein, 39g carbs - Spinach (4 cups): 28 calories, 3g protein, 4g carbs - Strawberries (1 cup): 49 calories, 1g protein, 12g carbs - Feta cheese (1/2 cup): 200 calories, 11g protein, 3g carbs - Walnuts (1/4 cup): 196 calories, 5g protein, 4g carbs - Red onion (1/4 cup): 16 calories, 0g protein, 4g carbs - Balsamic vinegar (1/4 cup): 14 calories, 0g protein, 3g carbs - Honey (2 tbsp): 128 calories, 0g protein, 34g carbs - Olive oil (1 tbsp): 119 calories, 0g protein, 0g carbs Are there gluten-free options? Yes, quinoa is naturally gluten-free. This makes the salad safe for those with gluten allergies. What are the vegan variations? To make this salad vegan, skip the feta cheese. You can add avocado for creaminess instead. This keeps it tasty and satisfying. To avoid bitterness in quinoa, rinse it well. Use a fine mesh strainer to wash off the saponins, which cause the bitter taste. After rinsing, cook the quinoa with water in a saucepan. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Once cooked, let it sit for 5 more minutes. Fluff it with a fork to enhance its texture. Yes, you can prepare this salad ahead of time. It's best to keep the dressing separate until you are ready to serve. This helps keep the salad fresh and crunchy. You can store the salad in an airtight container in the fridge for up to three days. Just remember to add the dressing just before eating. To make the salad more filling, consider adding protein. Grilled chicken or shrimp are great choices. You can also use chickpeas or black beans for a vegetarian option. Adding nuts or seeds can boost the protein too. Try roasted pumpkin seeds or sunflower seeds for extra crunch. Absolutely! This salad is perfect for meal prep. The ingredients hold up well in the fridge. The quinoa and spinach keep their texture, while the fruits add a nice touch of flavor. Just store the salad in a sealed container. It can last for about three days in the fridge. You can use frozen strawberries, but fresh ones taste better. If you use frozen, let them thaw first. This helps them regain some texture. They may be softer than fresh strawberries, but they still add nice flavor. Just be aware that they may release some water. Adjust the dressing if needed to keep it balanced. In this blog post, we explored the delicious strawberry spinach quinoa salad. We covered key ingredients like quinoa, fresh spinach, and strawberries. Next, we detailed the steps to prepare, mix, and dress your salad. I shared tips on perfecting quinoa and storing leftovers. You can easily swap ingredients or adapt the dish for different seasons. This salad is not only tasty but also healthy, offering many benefits. Enjoy making this simple and nutritious dish that brightens any meal!

Strawberry Spinach Quinoa Salad

A refreshing salad combining quinoa, fresh spinach, strawberries, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed to remove bitterness
  • 2 cups water
  • 4 cups fresh spinach, roughly chopped
  • 1 cup strawberries, hulled and sliced into thin pieces
  • 0.5 cup feta cheese, crumbled for creaminess
  • 0.25 cup walnuts, roughly chopped for crunch
  • 0.25 cup red onion, thinly sliced for a savory bite
  • 0.25 cup balsamic vinegar for tanginess
  • 2 tablespoons honey for natural sweetness
  • 1 tablespoon olive oil for richness
  • to taste salt and freshly cracked pepper

Instructions
 

  • In a medium-sized saucepan, combine the rinsed quinoa and water. Bring to a rapid boil over medium-high heat. Once boiling, reduce the heat to low and cover the pan. Allow the quinoa to simmer for about 15 minutes, or until all the water has been absorbed. After cooking, remove the pan from heat and let it rest, covered, for an additional 5 minutes. Then, use a fork to fluff up the quinoa and set it aside to cool to room temperature.
  • In a large mixing bowl, toss together the roughly chopped spinach, thinly sliced strawberries, crumbled feta cheese, chopped walnuts, and sliced red onion until evenly mixed.
  • For the dressing, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl until well combined. Taste and adjust seasoning if necessary to suit your preference.
  • Once the quinoa has cooled, add it to the mixing bowl with the salad ingredients. Gently toss everything together to evenly distribute the quinoa among the veggies and fruits.
  • Drizzle the prepared dressing over the salad and toss again until each ingredient is well coated with the delightful dressing.
  • Serve immediately for a fresh taste, or for enhanced flavor, chill the salad in the refrigerator for 30 minutes to allow the ingredients to meld together beautifully.

Notes

Serve in a rustic wooden bowl and garnish with additional strawberries and feta.
Keyword quinoa, salad, spinach, strawberry

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