Strawberry Feta Quinoa Salad (Printable)

A fresh salad combining sweet strawberries, creamy feta, hearty quinoa, and tangy balsamic dressing.

# Ingredient List:

→ Grains

01 - 1 cup quinoa, uncooked
02 - 2 cups water

→ Vegetables & Fruits

03 - 1.5 cups fresh strawberries, hulled and sliced
04 - 2 cups baby spinach, roughly chopped
05 - 0.25 small red onion, thinly sliced
06 - 0.5 cup cucumber, diced

→ Dairy

07 - 0.5 cup feta cheese, crumbled

→ Nuts & Seeds

08 - 0.25 cup sliced almonds, toasted (optional)

→ Dressing

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 freshly ground black pepper, to taste

# How-To Steps:

01 - Rinse quinoa thoroughly under cold water. Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. 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 until emulsified.
03 - In a large salad bowl, combine cooled quinoa, strawberries, spinach, red onion, cucumber, and feta cheese.
04 - Drizzle dressing over salad and toss gently to combine all ingredients evenly.
05 - Top with toasted sliced almonds just before serving for enhanced texture and crunch.

# Expert Hints:

01 -
  • It comes together in 30 minutes flat, perfect for when you want something homemade without the fuss.
  • The sweet strawberries and tangy feta create a flavor combination that somehow feels both indulgent and light.
  • Quinoa keeps you satisfied for hours, so this works as lunch, dinner, or even next-day leftovers that somehow taste even better.
02 -
  • Don't assemble this salad more than a couple hours before eating it, or the spinach will wilt and the strawberries will release too much liquid and make everything soggy.
  • If you do need to make it ahead, keep the dressing separate and drizzle it on right before serving—this single trick extends the life of a salad by hours.
03 -
  • Toast your almonds in a dry pan for exactly three minutes—any longer and they turn bitter, shorter and they taste raw.
  • Make the dressing in a mason jar and shake it vigorously instead of whisking; it emulsifies faster and you can keep the jar in the fridge for next time.
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