Go Back
- 1 cup quinoa - 2 cups water - 4 cups fresh baby spinach - 1 cup strawberries - 1/2 cup feta cheese - 1/4 cup sliced almonds - 1/4 cup red onion - 1/4 cup extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey (or maple syrup for vegan) - Salt and black pepper to taste I love using these fresh ingredients to create a colorful dish. Quinoa is my base. It adds protein and fiber. The baby spinach brings a lovely green color and essential vitamins. Strawberries not only look great but also add a sweet taste. Feta cheese gives a creamy touch that balances the flavors. To add crunch, I use sliced almonds, which also boost nutrition. The red onion adds a mild bite that works well with the other flavors. Extra virgin olive oil and balsamic vinegar make a simple dressing that ties everything together. Honey adds a touch of sweetness, but you can use maple syrup if you prefer. This mix of ingredients provides a nutritious meal. It's full of vitamins and minerals, making it perfect for a healthy lifestyle. To start, we need to rinse the quinoa. Place 1 cup of quinoa in a fine-mesh strainer. Rinse it under cold running water for about 2 minutes. This step removes any bitter taste. Next, combine the rinsed quinoa with 2 cups of water in a medium saucepan. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when it’s fluffy and all the water is absorbed. Remove it from heat and let it cool. Now, let’s prepare the salad. In a large mixing bowl, combine the cooled quinoa, 4 cups of fresh baby spinach, 1 cup of sliced strawberries, 1/2 cup of crumbled feta cheese, 1/4 cup of toasted sliced almonds, and 1/4 cup of thinly sliced red onion. Make sure to mix everything gently. This helps distribute each ingredient evenly, so every bite is full of flavor. For the dressing, gather your ingredients. You need 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, and 1 tablespoon of honey. You can swap honey for maple syrup if you prefer a vegan option. In a small bowl, whisk these ingredients together. Whisk until the mixture is well blended and creamy. This process emulsifies the dressing, giving it a smooth texture. Next, it’s time to toss the salad. Drizzle the dressing over the salad mixture. Use your hands or a large spoon to mix everything together gently. Make sure each ingredient is coated with the dressing. After mixing, taste the salad. Adjust the seasoning with salt, black pepper, or extra honey as needed. You want the flavors to shine through. Serve your salad right away for the freshest taste or let it sit for about 30 minutes in the fridge. This helps the flavors meld beautifully. To avoid mushy quinoa, start by rinsing it well. This step removes the bitter coating called saponin. Use a fine mesh strainer for best results. After rinsing, combine the quinoa and water in a medium pot. Bring it to a hard boil, then reduce the heat to a simmer. Cover it and cook for about 15 minutes. When cooked, let it sit off the heat for 5 minutes before fluffing with a fork. This method keeps each grain separate and fluffy. Cooling quinoa properly is also key. After cooking, spread it on a baking sheet. This helps it cool quickly and evenly. A quick cool down enhances the texture when mixed with other salad ingredients. To add more flavor, try topping your salad with grilled chicken or chickpeas. These options add protein and make the meal heartier. You can also sprinkle some fresh herbs like basil or mint for a fresh twist. Balancing sweetness and acidity is important in your dressing. Start with the recommended olive oil and balsamic vinegar mix. If you find the dressing too sweet, add a touch more vinegar. Conversely, if it’s too tangy, stir in a bit more honey or maple syrup. Taste as you go to find your perfect balance. For a stunning presentation, serve the salad in a large, colorful bowl. This makes it inviting and appetizing. You can also plate individual servings for a fancy touch. To garnish, consider topping the salad with whole strawberries and a sprinkle of toasted almonds. This adds a pop of color and texture, making your dish visually appealing. A squeeze of lemon juice on top can also brighten the flavors and enhance the look. {{image_4}} To make this salad vegan, swap out the feta cheese. You can use crumbled tofu for a similar texture. Nutritional yeast also adds a cheesy flavor. For the honey, simply use maple syrup. This swap keeps the salad sweet without animal products. You can also add avocado for creaminess and healthy fats. If you need a gluten-free option, ensure your quinoa is certified gluten-free. This step prevents cross-contamination. You can also try other grains like brown rice or millet. Both options work well and bring unique flavors to the salad. Quinoa is still the best choice for its protein content and texture. Fresh, in-season ingredients can change the flavor of your salad. In spring, add peas or radishes. In summer, try peaches or nectarines for a sweet twist. Fall brings apples and walnuts, while winter can include citrus fruits like oranges. Each season gives you a chance to mix and match flavors for a new experience. To store your Strawberry Spinach Quinoa Salad, cover it tightly. Use a glass or plastic container with a lid. This keeps it fresh and prevents it from drying out. The salad stays fresh for about 3 days in the fridge. If you want to keep the spinach crisp, add the dressing just before serving. This helps avoid soggy greens. Freezing this salad is not ideal, but you can freeze components. Quinoa freezes well, so cook and cool it first. Store it in an airtight bag. You can also freeze sliced strawberries. Just wash and slice them, then spread them on a tray to freeze. After they freeze, place them in a bag. Avoid freezing the spinach and dressing; they do not thaw well. To serve after freezing, thaw quinoa and strawberries in the fridge overnight. Mix them with fresh spinach and dressing before serving. This keeps your salad looking and tasting fresh. You can store the salad in the refrigerator for up to three days. The flavors will blend well, but the spinach may wilt over time. To keep it fresh, use an airtight container. Yes! You can add protein to make this salad heartier. Here are some great options: - Grilled chicken for a savory touch. - Shrimp for a seafood twist. - Tofu for a plant-based option. These additions boost the salad’s nutrition and make it more filling. To meal prep this salad, keep the dressing separate. Prepare the quinoa and chop the veggies. Store everything in separate containers. Combine them just before serving for the best taste and texture. Absolutely! If strawberries aren't your favorite, you can try these fruits: - Blueberries for a sweet burst. - Mandarins for a citrusy zing. - Apples for a crunchy bite. These fruits add new flavors while keeping the salad fresh and tasty. This blog post covered a fresh Strawberry Spinach Quinoa Salad recipe. We explored ingredients, cooking steps, and nutrition facts. I also shared tips for taste and storage. You learned about variations for diet needs, plus answers to common questions. This salad is healthy and easy to make. Experiment with seasonal flavors or toppings. Enjoy your own take on this colorful dish!

Strawberry Spinach Quinoa Salad

Discover the refreshing Strawberry Spinach Quinoa Salad that’s perfect for any occasion! With fluffy quinoa, vibrant baby spinach, juicy strawberries, and creamy feta, this salad is bursting with flavor and nutrients. Drizzled with a tangy dressing of olive oil, balsamic vinegar, and honey, it’s a delightful combination you won’t want to miss. Click to explore this easy recipe and elevate your salad game!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water

4 cups fresh baby spinach, meticulously washed and dried

1 cup strawberries, hulled and elegantly sliced

1/2 cup feta cheese, crumbled for a creamy texture

1/4 cup sliced almonds, toasted to enhance flavor

1/4 cup red onion, thinly and evenly sliced

1/4 cup extra virgin olive oil for richness

2 tablespoons balsamic vinegar for tanginess

1 tablespoon honey (substituting with maple syrup for a vegan alternative)

Salt and black pepper to taste

Instructions
 

In a medium-sized saucepan, combine the thoroughly rinsed quinoa and water. Bring this mixture to a vigorous boil over medium-high heat. Once boiling, lower the heat to a gentle simmer, cover, and let it cook for about 15 minutes, or until the quinoa is fluffy and all the water has been absorbed. Afterward, remove from heat and allow it to cool to room temperature.

    In a large mixing bowl, combine the cooled quinoa with the fresh baby spinach, elegantly sliced strawberries, crumbled feta cheese, toasted sliced almonds, and the thinly sliced red onion, ensuring even distribution of all ingredients.

      In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, a pinch of salt, and a dash of black pepper until the mixture is well blended and emulsified.

        Drizzle the prepared dressing generously over the salad mixture. Gently toss everything together, ensuring that each component is thoroughly coated with the dressing for maximum flavor.

          Taste the salad and adjust the seasoning as needed. Feel free to add extra salt, pepper, or honey according to your flavor preference.

            Serve the salad immediately for the freshest taste, or refrigerate it for about 30 minutes to let the flavors meld beautifully.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                - Presentation Tips: Serve the salad in a large, vibrant bowl or elegantly arrange it on individual plates. For a sophisticated garnish, top with a few whole strawberries and a sprinkle of toasted almonds, adding a stunning visual appeal to your dish.