Strawberry Feta Quinoa Salad (Printable)

Bright quinoa with strawberries, feta, spinach and a tangy balsamic dressing.

# What You Need:

→ 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

# Step-by-Step:

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 allow to cool to room temperature.
02 - While quinoa cools, prepare the dressing by whisking 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 the cooled quinoa, strawberries, spinach, red onion, cucumber, and crumbled feta cheese.
04 - Drizzle the prepared dressing over the salad and toss gently to combine all ingredients evenly.
05 - Top with toasted sliced almonds immediately before serving for optimal crunch and texture.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat, making it perfect for when you want something that feels special without spending your whole afternoon cooking.
  • The combination of sweet, salty, and tangy keeps every bite interesting—no sad, boring salad vibes here.
  • It's naturally gluten-free and vegetarian, so it works for almost any dietary preference without feeling like a compromise.
02 -
  • Never add the dressing more than 10 minutes before serving, or the spinach will start to wilt and the salad loses its bright, fresh character.
  • If you're prepping this for later, keep the components separate and assemble just before eating—this salad doesn't improve with time the way some dishes do.
03 -
  • The best time to make this is right after you get home from the farmers market with fresh berries—that's when you'll taste the most vibrant version of this salad.
  • If your quinoa tastes slightly bitter even after rinsing, you can buy pre-rinsed quinoa from quality brands, which saves the extra step and delivers the same results.
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