Strawberry Spinach Quinoa Salad (Printable)

Vibrant summer blend of sweet strawberries, fresh spinach, and fluffy quinoa with tangy balsamic dressing.

# 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

# Directions:

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 tastes indulgent even though you're eating spinach and whole grains, which somehow feels like you're getting away with something.
  • The warm-to-cool contrast between the freshly cooked quinoa and crisp, cold spinach creates this beautiful textural moment that keeps you coming back for another forkful.
02 -
  • Don't dress the salad more than an hour before eating, or the spinach will turn dark and limp and lose that bright, tender quality that makes it special.
  • The cold quinoa matters—warm grain will wilt the spinach, so give it time to cool completely or the whole balance shifts toward mushy rather than refreshing.
03 -
  • Toast your almonds right before you assemble the salad so they're still warm and at their most fragrant—it changes how the whole salad tastes.
  • If you're making this ahead and the dressing separates, just shake the jar hard for a few seconds and it'll come right back together, and the salad will taste just as good as it did fresh.
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