Strawberry Feta Quinoa Salad (Printable)

A fresh blend of strawberries, feta, quinoa, and balsamic dressing for a light, nourishing dish.

# 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

# How-To 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 immediately before serving for optimal crunch and flavor.

# Expert Advice:

01 -
  • It comes together in about thirty minutes, making it perfect for when you want something wholesome but don't have hours to spend cooking.
  • The contrast between creamy feta, tart balsamic, and fresh strawberries creates a flavor combination that feels restaurant quality but tastes like home.
  • Quinoa makes it filling enough to eat as a main course, so you're not hungry an hour later.
02 -
  • Don't assemble the entire salad and dress it more than thirty minutes before eating unless you want the spinach to wilt and the quinoa to absorb all the dressing and become mushy.
  • If you're making this ahead for meal prep, keep the components separate until you're ready to eat, then toss and serve immediately.
03 -
  • If you're toasting almonds, keep the heat at medium and stay nearby because they go from golden to burnt in about thirty seconds.
  • A squeeze of fresh lemon juice in the dressing adds brightness that makes the strawberries taste even more strawberry-like.
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