Strawberry Spinach Quinoa Salad
Highlighted under: Simple Speedy Plates
Honestly, most salads can be pretty dull, but this one is anything but boring. It’s bright, fresh, and satisfying, and on top of that, it runs about $8 for a big batch. I love how the sweetness of the strawberries balances with the earthy quinoa and the peppery spinach. You’ll want to make it often, especially while strawberries are in season.
Making this strawberry spinach quinoa salad was a little revelation for me. I was looking for something light and refreshing that would work well as a side for grilled chicken, and this hit the spot. I remember being amazed at how simple it was—just cook the quinoa, chop some veggies, and toss them together with a dressing.
One helpful tip is to let the quinoa cool completely before mixing everything. It helps keep the spinach from wilting too much, and adds a nice texture to the salad. The dressing is so simple, you might find yourself wanting to drizzle it over everything!
What I Love About This
- The strawberries add a nice sweetness
- Quinoa makes it filling without being heavy
- Dressing only takes a minute to make
The Secret to This Strawberry Spinach Quinoa Salad
This salad stands out because of its combination of sweet and savory ingredients. The juicy strawberries contrast beautifully with the nutty quinoa and the fresh spinach. Every bite offers something different, which is part of what makes it so appealing. You can experiment with the ratio of strawberries to spinach if you want a sweeter or greener version, though I think this balance is just right.
Another trick I’ve learned is about the feta cheese. If you're not a big fan of feta, goat cheese can be a nice swap, giving it a creamier texture. I also like adding a handful of fresh herbs like basil or mint for a bit of extra freshness. But then again, I sometimes leave out the herbs if I don’t have them on hand, and the salad is still fantastic.
Ingredients
Salad Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups fresh baby spinach
- 2 cups strawberries, sliced
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
Cook the Quinoa
Rinse the quinoa in a fine mesh strainer until the water runs clear, then add it to a pot with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Once it's done, fluff it with a fork and let it cool completely.
Prep the Salad Ingredients
While the quinoa cools, wash and slice the strawberries, chop the red onion, and prepare the spinach. I find it helps to tear the spinach leaves a bit to let the dressing stick better, but feel free to leave them whole if you prefer.
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Taste it, and if it needs more sweetness, just add a little more honey. It's seriously one of the easiest dressings ever.
Combine Everything
In a big bowl, combine the cooled quinoa, spinach, strawberries, red onion, feta, and walnuts. Drizzle the dressing over the top, and toss gently to combine. Be careful not to mush the strawberries too much – they can get a little soft but that's okay!
Strawberry Spinach Quinoa Salad Leftovers Plan
If you have leftovers, this salad keeps pretty well in the fridge for a couple of days. Just make sure you don’t toss the dressing in with the salad until you’re ready to serve it again. The spinach can get a bit wilty, and nobody likes soggy greens. If it starts to look less vibrant, just give it a quick toss to refresh it up a bit. I usually store my salad in an airtight container, which helps it last longer.
A quick little tip: the quinoa can be reheated if you like it warm, but I often enjoy it cold right from the fridge. It gives it that refreshing touch on a hot day, even if I’m eating leftovers.
Dietary Swaps
Need to make it gluten-free? No worries, quinoa already is, which makes it a winner for those with gluten sensitivities. If you're vegan, you can skip the honey in the dressing or swap it for maple syrup or agave nectar instead. I’ve done both, and honestly, they work well. Just adjust the sweetness a bit to your taste.
For a nut-free version, feel free to omit the walnuts or substitute them with sunflower seeds for that extra crunch without the allergy risk. It brings a different texture but still complements the salad. My family sometimes prefers adding sliced almonds instead for a fun twist.
Questions About Recipes
→ Can I use other fruits in this salad?
Definitely! Blueberries or apples work well too. Just adjust the dressing if you need a sweeter balance.
→ How long can I keep this salad in the fridge?
I'd say about 2 days tops. The spinach might get a little wilty after that, but it's still good.
→ Can I make this vegan?
You can skip the feta and use maple syrup instead of honey in the dressing. It'll still be delicious!
→ What dressing goes well with this salad?
I love sticking with the simple balsamic dressing, but a honey mustard could be nice too if you want something a bit different.
Strawberry Spinach Quinoa Salad
Created by: The Globalbitesrecipes Team
Recipe Type: Simple Speedy Plates
Skill Level: Beginner
Final Quantity: 4.0
What You'll Need
Salad Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups fresh baby spinach
- 2 cups strawberries, sliced
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
How-To Steps
Rinse the quinoa in a fine mesh strainer until the water runs clear, then add it to a pot with 2 cups of water. Bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Once it's done, fluff it with a fork and let it cool completely.
While the quinoa cools, wash and slice the strawberries, chop the red onion, and prepare the spinach. I find it helps to tear the spinach leaves a bit to let the dressing stick better, but feel free to leave them whole if you prefer.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. Taste it, and if it needs more sweetness, just add a little more honey. It's seriously one of the easiest dressings ever.
In a big bowl, combine the cooled quinoa, spinach, strawberries, red onion, feta, and walnuts. Drizzle the dressing over the top, and toss gently to combine. Be careful not to mush the strawberries too much – they can get a little soft but that's okay!
Nutritional Breakdown (Per Serving)
- Calories (kcal): 280
- Total Fat (g): 17.5
- Saturated Fat (g): 2.5
- Cholesterol (mg): 10
- Sodium (mg): 150
- Total Carbohydrates (g): 29
- Dietary Fiber (g): 4
- Sugars (g): 5
- Protein (g): 7