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- 1 cup quinoa, thoroughly rinsed - 2 cups water or vegetable broth for cooking - 4 cups fresh baby spinach, washed and dried carefully - 1 cup strawberries, hulled and sliced into thin pieces - 1/2 cup feta cheese, crumbled into small pieces - 1/4 cup walnuts, roughly chopped - 1/4 red onion, thinly sliced for a milder flavor - 2 tablespoons extra virgin olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey for sweetness - Salt and freshly cracked black pepper to taste Start with one cup of quinoa. Rinse it well to remove bitterness. Use two cups of water or vegetable broth for cooking. The broth adds flavor. For the greens, choose four cups of fresh baby spinach. Make sure to wash and dry it well. Strawberries need to be hulled and sliced thinly. One cup will give a nice sweetness. Crumbled feta cheese, about half a cup, adds creaminess. Use a quarter cup of walnuts for crunch, and slice a quarter of a red onion for a mild taste. For the dressing, mix two tablespoons of extra virgin olive oil and two tablespoons of balsamic vinegar. Add one tablespoon of honey for a touch of sweetness. Season with salt and freshly cracked black pepper to taste. Fresh ingredients make a big difference in flavor. Quinoa is a great source of protein and fiber. It is gluten-free and packed with essential nutrients. Spinach offers vitamins A, C, and K. It also has iron and calcium. Strawberries are low in calories and high in vitamin C. They contain antioxidants that are good for health. Feta cheese adds calcium and protein. Walnuts provide healthy fats and omega-3s. Red onion contains antioxidants and adds flavor without being too strong. This salad is not only tasty but also healthy! {{ingredient_image_2}} To cook the quinoa, start by rinsing it well. This step helps remove the bitter coating. Next, in a medium saucepan, mix one cup of quinoa with two cups of water or vegetable broth. Turn the heat to medium and bring it to a boil. Once it boils, lower the heat. Cover the pot with a lid and let it simmer for about 15 minutes. The quinoa will become fluffy, and all the liquid will absorb. After cooking, remove it from heat and let it cool for a few minutes. To make the dressing, grab a small bowl. Add two tablespoons of extra virgin olive oil, two tablespoons of balsamic vinegar, and one tablespoon of honey. Sprinkle in a pinch of salt and pepper for flavor. Use a whisk to mix everything together. You want the dressing to be smooth and well-blended. This mix adds brightness to the salad. In a large mixing bowl, add the cooked quinoa first. Then, layer in four cups of fresh baby spinach, one cup of sliced strawberries, half a cup of crumbled feta cheese, and a quarter cup of chopped walnuts. Don’t forget to add a quarter of a thinly sliced red onion for extra taste. Drizzle the prepared dressing over the salad. Gently toss all the ingredients together. Be careful not to mash the strawberries or feta. Taste the salad and adjust the seasoning with more salt and pepper if needed. To cook quinoa, start with 1 cup of rinsed quinoa. Place it in a pot with 2 cups of water or broth. Bring it to a boil. Once it boils, lower the heat, cover, and simmer for 15 minutes. The quinoa will absorb all the water and become fluffy. Let it cool before adding it to your salad. This step makes sure your quinoa is light and tasty. To adjust flavors, taste the salad as you mix it. You can add more salt or pepper if needed. If you want more sweetness, drizzle in extra honey. For a tangy kick, add more balsamic vinegar. If you like crunch, add more walnuts. This way, you can tailor the salad to your liking. Make it your own by changing these flavors! When serving, use individual bowls or a large platter. This makes the salad look inviting. Garnish with extra strawberry slices and a sprinkle of feta. A sprig of mint adds color and fresh scent. Arrange the salad neatly to catch the eye. A well-presented dish makes it more enjoyable to eat. Enjoy your beautiful salad! Pro Tips Cook Quinoa Properly: Make sure to rinse the quinoa thoroughly before cooking to remove its natural coating, called saponin, which can give a bitter taste. Use Fresh Ingredients: For the best flavor, always use fresh spinach and ripe strawberries. Quality ingredients make a noticeable difference in taste. Customize Your Nuts: Feel free to substitute walnuts with pecans or almonds based on your preference, or omit them for a nut-free version. Adjust Dressing to Taste: The dressing can be adjusted by adding more honey for sweetness or vinegar for tanginess, depending on your personal preference. {{image_4}} You can change this salad by adding different fruits and nuts. Try blueberries or sliced apples for a twist. They add nice flavors and colors. You can also swap walnuts for almonds or pecans. These nuts give a crunchy bite. If you want a new taste, try different dressings. A lemon vinaigrette can brighten the salad. Just mix lemon juice, olive oil, and a pinch of salt. A creamy dressing, like yogurt-based ranch, works well too. It adds a rich taste and pairs nicely with strawberries. To make this salad vegan, skip the feta cheese. Instead, use avocado for creaminess. You can also add chickpeas for protein. They make the salad filling and tasty. Use maple syrup instead of honey for a vegan dressing. This keeps all flavors fresh and vibrant. To store leftovers of your strawberry spinach quinoa salad, use a clean, airtight container. Place the salad inside and seal it tightly. This helps keep it fresh. Store the container in the fridge. The salad stays good for about three days. If you have leftovers with dressing, consider separating it. This keeps the salad from getting soggy. To maintain freshness, follow these tips: - Use fresh ingredients when making the salad. - Wash and dry spinach and strawberries well to avoid excess moisture. - If you plan to eat the salad later, wait to add nuts and cheese until serving. This keeps them crunchy. - Store any extra dressing in a small jar. Shake it well before using. You do not need to heat this salad. It tastes best cold. If it feels dry after storing, add a tiny bit of dressing. Mix gently to revive the flavors. If you want a warm twist, try warming the quinoa alone, then mix it back in with fresh ingredients. This gives a nice contrast to the cold spinach and strawberries. Yes, you can try other grains! Quinoa is light and fluffy, but brown rice or farro works well too. These grains add texture and flavor. Just make sure to cook them according to package instructions. The salad lasts about three days in the fridge. Store it in an airtight container. The spinach may wilt after a day, but it should still taste great. If you want the best texture, eat it fresh. Strawberries are rich in vitamin C and antioxidants. They help your immune system and skin health. Spinach is packed with iron and vitamins A and K. It supports bone health and helps with energy. Together, they make this salad both tasty and healthy! This post covered how to make a delicious quinoa salad. We discussed key ingredients, step-by-step instructions, and helpful tips for cooking. You also learned about cool variations and how to store your salad for later. In the end, enjoy the process of making this fresh dish. Experiment with your favorite flavors and have fun! This salad is full of nutrients and easy to customize.

Strawberry Spinach Quinoa Salad

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

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water or vegetable broth for cooking
  • 4 cups fresh baby spinach, washed and dried carefully
  • 1 cup strawberries, hulled and sliced into thin pieces
  • 1/2 cup feta cheese, crumbled into small pieces
  • 1/4 cup walnuts, roughly chopped
  • 1/4 red onion thinly sliced for a milder flavor
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey for sweetness
  • to taste Salt and freshly cracked black pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth) over medium heat. Bring to a rolling boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy and liquid is absorbed. Remove from heat and let cool.
  • In a small bowl, whisk together olive oil, balsamic vinegar, honey, and a pinch of salt and pepper until emulsified and smooth.
  • In a large mixing bowl, layer in the cooked quinoa, fresh spinach, sliced strawberries, crumbled feta cheese, chopped walnuts, and thinly sliced red onion.
  • Lightly drizzle the prepared dressing over the salad mixture and gently toss until evenly coated, being careful not to mash the strawberries or feta.
  • Before serving, taste the salad and adjust seasoning with more salt and freshly cracked black pepper if desired.

Notes

Serve in individual bowls or on a large platter. Garnish with extra strawberries and feta for a festive touch.
Keyword quinoa, salad, spinach, strawberries