Strawberry Feta Quinoa Salad (Printable Version)

A vibrant mix of strawberries, feta, quinoa, spinach, and balsamic dressing for a fresh, easy lunch or dinner.

# 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

# 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 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.
05 - Top with toasted sliced almonds just before serving for extra crunch and textural contrast.

# Expert Tips:

01 -
  • It comes together in half an hour, making it perfect for when you want something restaurant-quality but don't have the time.
  • The strawberry-feta combo is unexpectedly sophisticated, and people always ask for the recipe when you serve it.
  • It's naturally gluten-free and vegetarian, so it works for almost any dinner table without extra fussing.
02 -
  • Never dress the salad more than 10 minutes before serving, or the spinach will become soggy and the strawberries will release too much liquid.
  • If you're making this ahead, keep the dressing separate and toss everything together right when you're ready to eat.
03 -
  • Toast your almonds in a dry skillet just before serving—the aroma filling your kitchen is half the experience, and it keeps them perfectly crunchy.
  • If your balsamic vinegar is thin and watery, simmer it in a small saucepan over low heat for 5 to 7 minutes until it reduces slightly and becomes glossier and sweeter.
  • Taste the dressing before tossing everything together and adjust the seasonings—I often add an extra pinch of salt or a squeeze more honey depending on the strawberries that day.
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