Strawberry Spinach Quinoa Salad (Print Version)

Bright quinoa salad with strawberries, spinach, almonds, feta, and balsamic vinaigrette.

# Ingredient List:

→ 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 Steps:

01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low heat, cover, and simmer for 12-15 minutes until quinoa is tender and water is absorbed. Remove from heat, 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 or jar until emulsified.
03 - Combine cooled quinoa, baby spinach, strawberries, and red onion in a large salad bowl.
04 - Drizzle balsamic vinaigrette over the salad and toss gently to combine all ingredients.
05 - Top with crumbled feta cheese if using and toasted almonds. Serve immediately or chill up to 2 hours before serving.

# Helpful Tips:

01 -
  • It comes together faster than the time it takes to boil water, so you can actually make dinner on a weeknight without losing your mind.
  • The strawberries stay sweet and juicy while the warm quinoa softens slightly, creating this surprising textural moment that keeps you reaching for more bites.
  • There's zero guilt here—it's genuinely nourishing without tasting like a punishment for enjoying food.
02 -
  • Don't dress the salad more than 30 minutes before eating it, or the spinach will release water and dilute everything you worked for—I learned this the hard way at that picnic when I prepped too early.
  • Toasting your own almonds makes an actual difference in how the whole thing tastes, so if you have a skillet and three minutes, it's worth it.
03 -
  • If your quinoa tastes at all bitter or weird, you probably skipped the rinse—promise yourself you won't next time because it completely changes the experience.
  • Room temperature quinoa is your friend here; if you add warm grains to raw spinach, you'll end up with half-wilted leaves that feel neither raw nor cooked, which is nobody's goal.
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