Make this Strawberry Quinoa Salad recipe for a refreshing spring lunch. Mix cooked quinoa with chopped strawberries, cucumber, fresh mint and feta for a delicious cold quinoa salad.
Make-ahead
Minimal prep
You’ll Learn: How easy it is to turn fresh spring produce into a bright, filling salad
Worth It: Packs plant-based protein and fresh flavor into every bite, keeping you full and happy all day
Bonus: Easy to tailor to common diets
Why you’ll love this recipe
- Burst of Spring flavors – Each spring I look forward to combining fresh ingredients like strawberries, cucumber and mint. This bright quinoa salad recipe combines all three with salty, savory feta and the crunch of almonds.
- Vegetarian favorite – This meatless salad is a great option for a meat free meal. You could add some tempeh or tofu for even more protein to make it extra filling.
- Great for a party – This salad is so easy to double or even triple if needed. It is a great option for a dinner party or gathering because you can prep it all ahead of time.
Serving Suggestions
Since it’s starting to warm up, I would serve this quinoa salad with all of my favorite grilled proteins, like Grilled Marinated Flank Steak, Marinated Grilled Chicken Thighs, or Grilled Surf and Turf Skewers.
For a meatless option, you could serve some grilled watermelon salad or baked tofu.
If you’re looking for another refreshing salad to make, try this crispy rice salad.
Ingredients
- Dry quinoa – I love quinoa because it is packed with fiber and protein. I like to use white quinoa, but you can use any color
- Strawberries – strawberries are the star of the show, and I love pairing them with feta and white balsamic
- Cucumber – you can leave the seeds in or deseed them. Use a thin skinned cucumber so you do not have to peel it
- Feta – I like to use a block of feta in brine and crumble it myself because it is so fresh and creamy
- Sliced almonds – you can use them toasted or raw, whatever you prefer
- Extra virgin olive oil and white balsamic vinegar – I like using white balsamic as a way to mix it up, but you can use regular as well
- Coarse sea salt – if you use Kosher, you may need to add a bit more salt to taste because it is not as concentrated
- Mint – the mint tastes so good to top off this salad
Ingredient Substitutions
If you do not like quinoa, you could also use farro or couscous instead.
There are plenty of ways to customize this salad. In place of the mint, you could use other herbs like parsley or basil. If you want more greens, you could add chopped baby spinach. Red onion could also be a great addition.
For the almonds, you could use walnuts, pecans, or any nut you like! Crumbled goat cheese would also be so good instead of feta. You can really mix up the salad ingredients depending on your taste and what you have on hand.
I kept the dressing simple with just olive oil and vinegar, but you could make this more of a vinaigrette with some dressing ingredients like a bit of honey, fresh lemon juice from lemons, black pepper, and a little dijon mustard.
How to make
Step 1: Prepare quinoa
To begin, prepare quinoa in a pot according to package instructions. Bring to a boil, simmer on the stove, then, cool and fluff with a fork.
Step 2: Chop cucumbers and strawberries
While the quinoa cooks and cools, chop the cucumbers and strawberries and slice the mint. Then, mix together the olive oil and the white balsamic in a small mixing bowl.
Step 3: Mix salad together
Next, pour the cucumbers, strawberries, feta, almonds, mint and vinaigrette over the cooled quinoa. Sprinkle a pinch of salt on top and toss to combine thoroughly.
Finally, serve chilled or at room temperature.
Storage
I find that this quinoa salad recipe is best enjoyed immediately, but it will be good in the fridge for up to 4 days.
If you want to prepare this salad ahead of time, prepare the quinoa and place it in the fridge to chill for up to 24 hours. Then, mix all of the ingredients together just before serving.
Check out these other delicious vegetarian side dish recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Strawberry Quinoa Salad
Ingredients
- 1 cup dry quinoa
- 1 cup chopped cucumber
- 1 cup chopped strawberries
- 1 cup crumbled feta
- 1/2 cup almond slices
- 1/4 cup chopped fresh mint
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- Pinch of coarse sea salt
Instructions
- Prepare quinoa according to package instructions. Cool and fluff with a fork.
- While the quinoa cooks and cools, chop the cucumbers and strawberries and slice the mint. Mix together the olive oil and the white balsamic in a small mixing bowl.
- Pour the cucumbers, strawberries, feta, almonds, mint and vinaigrette over the cooled quinoa. Sprinkle a pinch of salt on top and toss to combine thoroughly. Serve chilled or at room temperature.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply