Strawberry Feta Quinoa Salad (Printable Version)

Sweet strawberries, feta, quinoa, spinach, and balsamic create a refreshing and wholesome dish.

# 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

# Directions:

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, let stand covered for 5 minutes, then fluff with a fork and cool to room temperature.
02 - While quinoa cools, 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 crumbled feta cheese.
04 - Drizzle dressing over salad and toss gently until evenly coated.
05 - Top with toasted sliced almonds immediately before serving for optimal crunch.

# Expert Suggestions:

01 -
  • It's ready in 30 minutes flat, which means you can have a restaurant-quality meal without the stress.
  • The contrast of textures—creamy, crunchy, chewy—keeps every bite interesting and stops this from feeling like typical salad boredom.
02 -
  • Don't skip cooling the quinoa to room temperature—warm grains will turn your spinach into mush and throw off the whole textural balance.
  • Toast your almonds yourself if you have time; it transforms them from forgettable to genuinely craveable and makes the salad taste intentional rather than thrown together.
03 -
  • Make the dressing in a mason jar and shake it vigorously—you get a perfectly emulsified dressing and an easy way to store leftovers that lasts for days.
  • Toast your almonds in a dry skillet for 2-3 minutes, watching closely so they don't burn; the aroma will tell you exactly when they're ready.
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