Why You’ll Love This Spinach and Strawberry Quinoa Salad

• A symphony of textures and flavors. You get the soft pop of the strawberries, the slight crunch from the almonds, the fluffy chew of the quinoa, and the tender give of the spinach. It’s a party in your mouth that’s never, ever boring.
• It’s a complete meal in a bowl. With the protein-packed quinoa, the healthy fats from the almonds and dressing, and the vibrant veggies, this salad is designed to keep you full and energized. You won’t miss the meat one bit.
• It’s as beautiful as it is delicious. The deep green spinach, ruby-red strawberries, and white feta cheese create a stunning color palette that’s almost too pretty to eat. Almost.
• Incredibly versatile and meal-prep friendly. You can easily swap ingredients based on what you have—try pecans instead of almonds, or goat cheese instead of feta. It also holds up beautifully in the fridge for days, making it the ultimate make-ahead lunch.

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
• 1/2 medium red onion, very thinly sliced
• 4 oz feta cheese, crumbled
• 1/2 cup sliced or slivered almonds, toasted
• For the Dressing:
• 1/4 cup extra virgin olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1 small clove garlic, minced
• Salt and freshly ground black pepper to taste

Tools: A medium saucepan with a lid, a large mixing bowl, a small bowl or jar for the dressing, a whisk.

The real stars here are, of course, the strawberries and spinach. Seek out the ripest, sweetest berries you can find—they provide the essential burst of flavor. And don’t skip toasting the almonds! That little step adds a deep, nutty aroma that takes the whole salad to another level.

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! Quinoa has a natural coating called saponin that can taste bitter or soapy. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is a non-negotiable step for the best flavor.
• Toast your nuts. I know I already mentioned it, but it’s that important. Toasting the almonds in a dry skillet over medium heat for 3-5 minutes, shaking the pan often, until they’re golden and fragrant, unlocks their full potential. Let them cool completely before adding to the salad.
• Slice the onion paper-thin. A sharp knife or a mandoline is your best friend here. Thin slices of red onion integrate much better into the salad and offer a pleasant sharpness without being overwhelming.
• Let the quinoa cool completely. This is crucial. If you add warm quinoa to the fresh spinach, it will wilt it instantly. Spread the cooked quinoa on a baking sheet to cool it down quickly, or plan ahead and cook it ahead of time.
• Taste your dressing. The balance of sweet, tangy, and salty can vary based on your vinegar and honey. Always give it a taste and adjust—maybe a pinch more salt or a extra drizzle of honey—until it sings.

How to Make Spinach and Strawberry Quinoa Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken or Salmon — For those who want an extra protein boost, a simply grilled fillet placed right on top turns this from a side into a spectacular centerpiece. The char from the grill complements the sweet berries perfectly.
• A crusty baguette or garlic bread — There’s something so satisfying about having a piece of bread to sop up every last drop of that delicious balsamic dressing left at the bottom of the bowl.
• Simple herbed white beans — A warm side of cannellini beans sautéed with a little garlic and rosemary adds a creamy, savory element that balances the salad’s freshness beautifully.

Drinks

• A crisp Rosé or Sauvignon Blanc — The bright acidity and berry notes in a dry rosé are a match made in heaven, while a zesty Sauvignon Blanc cuts through the richness of the feta and almonds.
• Sparkling water with a strawberry slice — For a non-alcoholic option, nothing beats the refreshing fizz of sparkling water garnished with a slice of strawberry and a sprig of mint. It keeps the palate clean and refreshed.
• Iced green tea with lemon — The slight grassy notes of green tea are a wonderful, calming contrast to the sweet and tangy flavors of the salad.

Something Sweet

• Lemon sorbet — After a light and vibrant meal, a scoop of intensely tart and refreshing lemon sorbet is the perfect palate cleanser and a wonderfully simple dessert.
• Shortbread cookies — A few delicate, buttery shortbread cookies on the side offer a lovely, simple sweetness that doesn’t overpower the memory of the salad.
• Dark chocolate squares with sea salt — Just a square or two of high-quality dark chocolate provides a rich, bittersweet finish that contrasts delightfully with the salad’s fresh fruitiness.

Top Mistakes to Avoid

• Mistake: Adding warm quinoa to the salad. This is the number one way to end up with a soggy, wilted spinach situation. The heat will cook the delicate leaves. Always, always ensure your quinoa is at room temperature or even chilled.
• Mistake: Dressing the salad too early. If you add the dressing and then let the salad sit for hours, the spinach will lose its structure and the strawberries might bleed their color. Toss it just before serving for the best texture.
• Mistake: Skipping the toasting step for the almonds. Raw almonds are fine, but toasted almonds are transformative. They add a depth of flavor and crunch that really defines the salad’s texture profile.
• Mistake: Not tasting as you go. Your strawberries might be sweeter or more tart than mine. Your feta might be saltier. Always taste your dressing and the final salad and adjust the seasoning with an extra pinch of salt or a drizzle of honey.

Expert Tips

• Tip: Massage your onions. If you’re sensitive to the sharp bite of raw red onion, soak the thin slices in a bowl of ice water for 10-15 minutes before adding them to the salad. This tames their intensity significantly while keeping their crunch.
• Tip: Make it a mason jar salad. For perfect grab-and-go lunches, layer the dressing at the bottom of a jar, followed by the quinoa, then the onions, strawberries, feta, almonds, and finally the spinach on top. When you’re ready to eat, just shake it up to combine!
• Tip: Add fresh herbs. A handful of chopped fresh mint or basil stirred in with the spinach introduces an incredible layer of aromatic freshness that pairs wonderfully with the strawberries.
• Tip: Customize your crunch. Don’t have almonds? Toasted pecans, walnuts, or even sunflower seeds would be fantastic substitutes. Each will bring its own unique flavor and texture.
• Tip: Use the dressing for other things. This balsamic vinaigrette is so good, you’ll want to make extra. It’s wonderful on a simple green salad, as a marinade for chicken, or drizzled over roasted vegetables.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s a great meal-prep option! The key is to store the components separately. Cook and cool the quinoa, and keep it in one container. Wash and dry the spinach, and store it in another. Prep the strawberries, onions, feta, and almonds, and keep them together. The dressing can be in its own jar. Combine everything just before you’re ready to eat. If you must assemble it all ahead, know that the spinach will wilt a bit, but it will still taste delicious for up to a day.

Can I use a different grain instead of quinoa?
Of course! Farro would be a wonderful, chewy substitute. Cooked and cooled couscous or orzo pasta would also work well, creating a more pasta-salad-like vibe. Just keep the grain-to-veggie ratio similar—about 2 to 3 cups of cooked grain for this recipe—and ensure whatever you use is cooled completely before mixing.

My dressing is too tart. How can I fix it?
No problem at all! The balance is personal. Simply whisk in a little more honey or maple syrup, a teaspoon at a time, until the sweetness mellows out the tartness to your liking. A tiny pinch of salt can also help round out sharp flavors.

Is there a substitute for feta cheese for a dairy-free version?
Definitely. For a similar salty, tangy kick, crumbled dairy-free feta alternatives are available in many stores. Alternatively, a sprinkle of nutritional yeast can add a cheesy flavor, or you could simply omit it—the salad will still be fantastic with the toasted nuts providing the savory element.

How long will the leftovers keep in the fridge?
The assembled salad is best eaten within 24 hours, as the spinach will continue to wilt and the strawberries may release more juice. If you have leftovers, they’re still perfectly safe to eat for 2-3 days, though the texture will be softer. It makes a great next-day lunch!