Why You’ll Love This Strawberry Spinach Quinoa Salad
- It’s a true texture party. You get a little bit of everything in each forkful—fluffy, nutty quinoa, tender spinach leaves, a juicy burst of strawberry, a satisfying crunch from the almonds, and a creamy, salty hit from the feta. It’s never, ever boring.
- The sweet and savory balance is just right. The ripe strawberries bring a natural sweetness that plays so beautifully off the savory quinoa and the tangy vinaigrette. It’s not a dessert salad, I promise—it’s a perfectly harmonious main course.
- It’s incredibly versatile. You can serve it immediately for a fresh, crisp meal, or you can pack it for lunch (the quinoa soaks up the dressing wonderfully without getting soggy). It’s also a fantastic base for adding grilled chicken or chickpeas if you want an extra protein boost.
- It feels nourishing and energizing. After eating this salad, you’ll feel light but completely satisfied. It’s one of those meals that just makes you feel good from the inside out, without any of the heaviness that can sometimes come with a big lunch or dinner.
Ingredients & Tools
- 1 cup uncooked quinoa, rinsed well
- 2 cups water or vegetable broth
- 5 oz (about 5 generous handfuls) fresh baby spinach
- 1 lb fresh strawberries, hulled and sliced
- 4 oz feta cheese, crumbled
- 1/2 cup sliced almonds, toasted
- 1/4 cup finely chopped red onion
- 1/4 cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp each of salt and freshly ground black pepper
Tools: A medium saucepan with a lid, a fine-mesh strainer, a small bowl for whisking, a large serving bowl.
The quality of your ingredients really shines here, so try to get the best you can. Rinsing the quinoa is non-negotiable—it removes its natural bitter coating. And toasting the almonds? A little extra step that adds a huge depth of nutty flavor.
Serves: 4 as a main | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! I know I already said it, but it’s the most common mistake. Quinoa has a natural coating called saponin that tastes soapy. A good rinse under cold water in a fine-mesh strainer until the water runs clear makes all the difference.
- Toast your nuts. Toasting the almonds (or any nut you use) is a game-changer. Just pop them in a dry skillet over medium heat for 3-5 minutes, shaking the pan often, until they’re fragrant and lightly golden. It unlocks their oils and makes them incredibly crunchy.
- Can I use a different green? Absolutely! While baby spinach is tender and mild, arugula would add a lovely peppery kick, or chopped romaine would provide more crunch. If using a more delicate green like butter lettuce, I’d recommend serving the salad immediately after dressing.
- What about the cheese? Feta’s salty tang is perfect, but goat cheese would be equally delicious for a creamier texture. For a dairy-free version, a sprinkle of nutritional yeast or just leaving it out works well—the salad has so much flavor already.
How to Make Strawberry Spinach Quinoa Salad
Step 1: Cook the Quinoa. First, rinse your quinoa thoroughly under cold water using a fine-mesh strainer. This is the secret to fluffy, non-bitter quinoa. In your medium saucepan, combine the rinsed quinoa and 2 cups of water or broth. Bring it to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white germ rings are visible. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork—this is key to getting that light, airy texture.
Step 2: Prepare the Vinaigrette. While the quinoa is cooking and cooling, let’s make the dressing. In your small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. The Dijon isn’t just for flavor—it acts as an emulsifier, helping the oil and vinegar blend into a smooth, cohesive dressing. Whisk vigorously until the mixture looks glossy and well-combined. Season with the salt and pepper. Give it a taste—it should be a nice balance of tangy and slightly sweet. Adjust to your preference.
Step 3: Toast the Almonds. Place a dry skillet over medium heat. Add the sliced almonds and toast them, shaking the pan frequently, for 3 to 5 minutes. You’ll smell a wonderful, warm, nutty aroma, and you’ll see them turn a light golden brown. Watch them closely—they can go from perfectly toasted to burnt in seconds! As soon as they’re done, transfer them to a plate to stop the cooking process.
Step 4: Assemble the Salad. In your large serving bowl, add the fresh baby spinach. Now, here’s a little trick: add the warm (but not piping hot) quinoa right on top of the spinach. The gentle heat from the quinoa will just barely wilt the spinach, making it tender and easier to eat. Next, scatter the sliced strawberries, chopped red onion, and most of the toasted almonds and crumbled feta over the top. Reserve a little of each for a pretty garnish.
Step 5: Dress and Toss. Drizzle about two-thirds of the vinaigrette over the salad. Using a large spoon and fork (or salad tongs), gently toss everything together. The quinoa will start to soak up the dressing, and the colors will begin to blend beautifully. Taste a bite. Does it need more dressing? More salt? Add the remaining vinaigrette if you like. I often use it all, but it’s good to have control.
Step 6: Final Touches and Serve. Once the salad is tossed to your liking, top it with the reserved feta and almonds for that final pop of color and texture. Serve immediately while the contrasts between the warm quinoa, cool spinach, and juicy strawberries are at their peak. Honestly, it’s a beautiful sight.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken — The bright, savory flavors of the chicken pair wonderfully with the sweet strawberries, making the meal feel even more substantial.
- Crusty Garlic Bread — For soaking up every last bit of the delicious vinaigrette left on your plate. It’s a simple addition that feels incredibly satisfying.
- Simple Lentil Soup — Serve a small cup of soup before the salad for a cozy yet light meal combination that’s perfect for a cooler spring evening.
Drinks
- A Crisp Rosé — The berry notes in the wine will echo the strawberries in the salad, creating a really harmonious pairing that just feels like sunshine.
- Sparkling Water with Citrus — For a non-alcoholic option, the effervescence and acidity from a squeeze of lemon or lime will cleanse the palate between bites beautifully.
- Iced Green Tea — Its slight bitterness and grassy notes are a fantastic counterpoint to the salad’s sweetness, and it’s wonderfully refreshing.
Something Sweet
- Lemon Sorbet — A scoop of tart, clean sorbet is the perfect palate-cleansing finish after the rich flavors of the salad.
- Shortbread Cookies — Their buttery, crumbly texture and mild sweetness are a simple, elegant way to end the meal without overpowering it.
- Dark Chocolate-Dipped Strawberries — A playful continuation of the strawberry theme that feels indulgent but not overly heavy.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter, soapy taste is entirely avoidable with a quick rinse. I’ve messed this up before too, and it really does change the whole dish.
- Mistake: Adding boiling hot quinoa to the spinach. If the quinoa is too hot, it will completely wilt the spinach into a sad, cooked state. You want it warm, not scorching, to just gently soften the leaves.
- Mistake> Dressing the salad too far in advance. While this salad holds up well, if you add the dressing hours before serving, the spinach will lose its lovely structure. For best results, dress it just before you’re ready to eat.
- Mistake: Skipping the toasting step for the almonds. Raw almonds are fine, but toasted almonds are fantastic. That nutty, deep flavor they develop is a key layer in the salad’s complexity.
Expert Tips
- Tip: Make it a mason jar salad. For perfect packed lunches, layer the dressing at the bottom of a jar, then the quinoa, then the harder veggies (onion), then the strawberries, then the nuts and cheese, and finally the spinach on top. When you’re ready to eat, just shake it all together!
- Tip: Add fresh herbs. A handful of chopped fresh mint or basil mixed in with the spinach will take this salad to a whole new level of freshness. The herbal notes are incredible with the strawberries.
- Tip: Customize your crunch. Don’t have almonds? Toasted pecans or walnuts would be equally delicious. You could even use sunflower seeds for a nut-free version.
- Tip: Let the quinoa cool completely for a different vibe. If you’re making this for a picnic or potluck, let the quinoa cool entirely before mixing. This creates a classic cold salad that’s equally refreshing.
FAQs
Can I make this salad ahead of time?
Absolutely, and it’s a great meal-prep option! The trick is to store the components separately. Cook and cool the quinoa completely. Keep the dressing in a separate jar. Store the chopped veggies, strawberries, nuts, and cheese in their own containers in the fridge. Then, simply assemble and dress the salad when you’re ready to eat. This way, everything stays fresh and crisp. The assembled salad (without dressing) will keep well in the fridge for a day, but the spinach may soften a bit.
How long do the leftovers last?
Once dressed, the salad is best eaten within 24 hours. The spinach will wilt, and the strawberries may release more juice, but it will still taste delicious—the texture just becomes more unified. The quinoa will continue to absorb the dressing, so you might want to add a little fresh squeeze of lemon or a drizzle of oil when you eat the leftovers to brighten it up.
Can I use a different grain?
Of course! This recipe is very adaptable. Cooked farro or couscous would be wonderful substitutes for the quinoa. Just make sure whatever grain you use is cooled to a similar temperature (warm or room temp) before assembling the salad so you don’t wilt the spinach prematurely. The cooking liquid ratios and times will be different, so just follow the package directions for your chosen grain.
My dressing is too tart. How can I fix it?
No problem! Taste as you go is the golden rule. If it’s too sharp from the vinegar, simply balance it out by whisking in a bit more honey or maple syrup, a teaspoon at a time, until the sweetness mellows the acidity to your liking. A tiny pinch of salt can also help round out harsh flavors.
Is there a way to make this vegan?
Easily! Just omit the feta cheese or replace it with a vegan feta alternative. Also, make sure to use maple syrup instead of honey in the vinaigrette. The salad will still be packed with flavor from the toasted nuts, sweet strawberries, and tangy dressing. You could even add some creamy avocado slices for richness.
Strawberry Spinach Quinoa Salad
Whip up this vibrant Strawberry Spinach Quinoa Salad! A perfect meal with sweet strawberries, savory feta, crunchy almonds & a tangy vinaigrette. Easy, healthy & delicious.
Ingredients
Ingredients
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1 cup uncooked quinoa (rinsed well)
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2 cups water or vegetable broth
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5 oz fresh baby spinach (about 5 generous handfuls)
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1 lb fresh strawberries (hulled and sliced)
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4 oz feta cheese (crumbled)
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1/2 cup sliced almonds (toasted)
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1/4 cup red onion (finely chopped)
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1/4 cup extra virgin olive oil
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3 tbsp apple cider vinegar
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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1/4 tsp salt and freshly ground black pepper (each)
Instructions
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Cook the Quinoa. First, rinse your quinoa thoroughly under cold water using a fine-mesh strainer. This is the secret to fluffy, non-bitter quinoa. In your medium saucepan, combine the rinsed quinoa and 2 cups of water or broth. Bring it to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 15 minutes. You'll know it's done when the grains are translucent and the little white germ rings are visible. Remove it from the heat and let it sit, still covered, for 5-10 minutes. Then, fluff it with a fork—this is key to getting that light, airy texture.01
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Prepare the Vinaigrette. While the quinoa is cooking and cooling, let's make the dressing. In your small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. The Dijon isn't just for flavor—it acts as an emulsifier, helping the oil and vinegar blend into a smooth, cohesive dressing. Whisk vigorously until the mixture looks glossy and well-combined. Season with the salt and pepper. Give it a taste—it should be a nice balance of tangy and slightly sweet. Adjust to your preference.02
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Toast the Almonds. Place a dry skillet over medium heat. Add the sliced almonds and toast them, shaking the pan frequently, for 3 to 5 minutes. You'll smell a wonderful, warm, nutty aroma, and you'll see them turn a light golden brown. Watch them closely—they can go from perfectly toasted to burnt in seconds! As soon as they're done, transfer them to a plate to stop the cooking process.03
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Assemble the Salad. In your large serving bowl, add the fresh baby spinach. Now, here's a little trick: add the warm (but not piping hot) quinoa right on top of the spinach. The gentle heat from the quinoa will just barely wilt the spinach, making it tender and easier to eat. Next, scatter the sliced strawberries, chopped red onion, and most of the toasted almonds and crumbled feta over the top. Reserve a little of each for a pretty garnish.04
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Dress and Toss. Drizzle about two-thirds of the vinaigrette over the salad. Using a large spoon and fork (or salad tongs), gently toss everything together. The quinoa will start to soak up the dressing, and the colors will begin to blend beautifully. Taste a bite. Does it need more dressing? More salt? Add the remaining vinaigrette if you like. I often use it all, but it's good to have control.05
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Final Touches and Serve. Once the salad is tossed to your liking, top it with the reserved feta and almonds for that final pop of color and texture. Serve immediately while the contrasts between the warm quinoa, cool spinach, and juicy strawberries are at their peak. Honestly, it's a beautiful sight.06
