Strawberry Spinach Quinoa Salad (Printable)

A refreshing blend of quinoa, strawberries, spinach, and balsamic dressing for a wholesome summer dish.

# What You Need:

→ Quinoa

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Salad Base

04 - 5 oz baby spinach, washed and dried
05 - 1 cup strawberries, hulled and sliced
06 - 1/4 cup red onion, thinly sliced
07 - 1/4 cup crumbled feta cheese, optional
08 - 1/4 cup sliced almonds, toasted

→ Balsamic Vinaigrette

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 black pepper to taste

# How-To:

01 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12-15 minutes until quinoa is tender and water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature.
02 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
03 - In a large salad bowl, combine the cooled quinoa, baby spinach, strawberries, and red onion.
04 - Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
05 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or chill for up to 2 hours before serving.

# Expert Advice:

01 -
  • It's a complete meal that doesn't feel heavy, making it perfect for those afternoons when you're hungry but want something bright.
  • The balsamic dressing transforms simple ingredients into something restaurant-quality with barely any effort.
  • Everything can be prepped ahead, so you're basically just tossing and eating when hunger strikes.
02 -
  • Cool the quinoa completely before adding it to the spinach or the heat will wilt everything into a sad, warm mush—I learned this the hard way.
  • Make the dressing first and let it sit while you prep vegetables; the flavors meld and the mustard has time to really emulsify the oil and vinegar.
03 -
  • Toast your almonds in a dry skillet over medium heat for about three minutes, shaking the pan constantly—they'll smell incredible and taste nutty rather than bland.
  • If your strawberries aren't as ripe as you'd hoped, add an extra half teaspoon of honey to the dressing to compensate and round out the sweetness.
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