Strawberry Spinach Quinoa Salad

One afternoon, my sister showed up at my door with a basket of farmer's market strawberries, their smell so bright it practically filled the kitchen before we even set them down. She was talking about eating lighter, feeling better, and I remembered a salad my coworker had brought to lunch months ago that actually made me want seconds. That day, we threw together spinach, quinoa, and those berries with a quick vinaigrette, and something clicked—it wasn't trying too hard, just honest flavors letting each other shine.

I made this for a picnic last summer when the weather finally felt like it might stay nice, and watching people actually get excited about a salad was its own kind of victory. One friend asked for the recipe before even finishing their bowl, which meant something, and I realized this is the kind of dish that works whether you're feeding four people or just yourself on a Tuesday night when you need something that feels both light and satisfying.

Ingredients

• Quinoa: A full cup gives you the protein backbone that makes this salad feel substantial; rinsing it first removes that bitter coating nobody talks about until they taste it.
• Baby spinach: The tender leaves wilt just slightly from the warm quinoa without turning into mush, which is exactly what you want for texture and nutrition.
• Strawberries: Hull them and slice them fresh just before serving—frozen ones weep too much and dilute all that bright flavor you're after.
• Red onion: Slice it thin enough that you get the sharpness without it overpowering everything else; it's the whisper you didn't know you needed.
• Feta cheese: Crumbled generously but not aggressively, it gives you a salty tang that stops the salad from feeling one-note.
• Sliced almonds: Toast them yourself if you have five minutes—they go from ordinary to almost buttery, and the crunch is non-negotiable.
• Extra-virgin olive oil: Don't use the cheap stuff here; the vinaigrette is simple enough that the oil actually matters.
• Balsamic vinegar: It should smell complex and slightly sweet, not like someone just added food coloring to regular vinegar.
• Honey or maple syrup: Just a teaspoon rounds out the sharpness and helps everything emulsify properly.
• Dijon mustard: The secret ingredient that keeps the dressing from separating and adds a subtle depth nobody can quite name.

Instructions

Cook your quinoa right:

Rinse it under cold water until the water runs clear—this matters more than people think. Combine with water and salt, bring to a boil, then drop the heat low and cover it; you'll hear a gentle simmer and in about 12 to 15 minutes, all the water vanishes and the little grains get tender.

Make the vinaigrette while quinoa cooks:

Whisk the oil, vinegar, honey, and mustard together in a small bowl until it emulsifies into something silky rather than separated and sad. Taste it and adjust the salt and pepper—it should make your mouth wake up a little.

Build the salad when quinoa cools:

Let that quinoa come down to room temperature or you'll wilt everything the second you toss it. Put your spinach, strawberries, and red onion in a big bowl, add the cooled quinoa, and you're almost there.

Dress and finish:

Drizzle the vinaigrette over everything and toss gently—you're not trying to bruise the berries or pulverize the spinach. Top with feta and almonds right before serving so the almonds stay crispy and the cheese doesn't get lost.

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There was something unexpectedly grounding about eating this salad on the back porch one evening, watching the light change while strawberry juice stained my fingers slightly. It stopped being just a recipe and became a moment—the kind where food is really just an excuse to sit quietly and feel like you're taking care of yourself.

The Magic of Temperature Contrast

The warmth of the just-cooked quinoa against the cool, crisp spinach is part of what makes this salad feel alive on your palate. When you taste it, your mouth gets this interesting sensation of temperatures and textures working together instead of fighting—the warm grains soften the raw leaves just barely while staying distinct. It's a small detail that transforms something ordinary into something you actually look forward to eating again.

Customizing Without Losing the Thread

This salad is flexible enough to bend to what you have, but not so flexible that it falls apart if you swap things around. If almonds aren't your thing, walnuts or pecans step in without changing the character of the dish; if you want to add grilled chicken or chickpeas for more protein, they live here peacefully without demanding attention. The beauty is that the balsamic vinaigrette keeps everything coherent—it's your anchor no matter what else you adjust.

Storage and Timing Wisdom

This salad tastes best eaten within an hour or two of assembly, when everything still has its intended texture and the strawberries haven't started releasing their juice into the bowl. That said, if you need to make it ahead, you can cook the quinoa, prep your vegetables, and keep them separate in the fridge until you're ready to eat—just don't dress it until the last moment. Leftovers last about a day if stored properly, though I've found that by day two, the magic fades and it becomes something different entirely.

• If you're making this for guests, assemble it just before serving and let everyone add their own almonds and feta if they prefer.
• Keep the vinaigrette in a jar and shake it back together right before using, since oil and vinegar naturally want to separate.
• Taste as you go—the proportions here are guidelines, not gospel, so trust your own mouth.

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This salad has earned its place in regular rotation at my table because it asks so little and delivers something genuinely good every single time. Make it once, and you'll understand why it became the kind of dish I actually crave.

Recipe FAQs

→ How is quinoa cooked for this dish?

Quinoa is rinsed, then simmered in water with a pinch of salt for 12-15 minutes until tender and water is absorbed. Afterwards, it's fluffed with a fork and cooled.

→ Can I substitute the almonds for another nut?

Yes, walnuts or pecans can be used instead of almonds for a different nutty flavor and texture.

→ What can I use instead of feta cheese?

For a dairy-free or vegan option, omit feta or replace it with a plant-based cheese alternative.

→ How should the vinaigrette be prepared?

Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until well emulsified for a smooth dressing.

→ Can this dish be made ahead of time?

Yes, it can be chilled up to 2 hours before serving to allow flavors to meld. Store leftovers in the fridge for up to 1 day.

→ Is this suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free, making it safe for gluten-free diets.