Strawberry Feta Quinoa Salad (Printable)

Sweet strawberries and feta blend with quinoa and balsamic for a refreshing spring salad.

# What You'll 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

# How To Make:

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, let stand covered for 5 minutes, then 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. Top with toasted sliced almonds just before serving for added crunch.

# Expert Advice:

01 -
  • It's ready in half an hour, which means you can actually eat lunch before your afternoon disappears.
  • The strawberry-feta pairing feels fancy but requires zero cooking skills beyond boiling water.
  • It works for meal prep, picnics, or standing at your kitchen counter in silence—no judgment here.
02 -
  • Oversalting the dressing is the quickest way to ruin this, so be cautious and taste as you go because the feta adds its own saltiness to every bite.
  • Cold salad components mixed with warm quinoa is the point—the temperature contrast is what makes it feel alive instead of like sad leftovers from yesterday.
03 -
  • Toast your own almonds in a dry skillet for three minutes and the flavor intensifies enough that you'll use less, so they're still affordable and actually taste like something.
  • If your balsamic is thin and watery, let it simmer in a small saucepan for a few minutes to concentrate it, which transforms it from okay to genuinely delicious.
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