Strawberry Feta Quinoa Salad (Printable)

A fresh salad blending quinoa, strawberries, feta, and tangy balsamic for a light, satisfying meal.

# What You Need:

→ Grains

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

→ Vegetables & Fruits

03 - 1½ cups fresh strawberries, hulled and sliced
04 - 2 cups baby spinach, roughly chopped
05 - ¼ small red onion, thinly sliced
06 - ½ cup cucumber, diced

→ Dairy

07 - ½ cup feta cheese, crumbled

→ Nuts & Seeds

08 - ¼ 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

# Directions:

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 extra crunch and texture.

# Expert Advice:

01 -
  • It's the kind of salad that feels fancy enough for company but simple enough for a Tuesday lunch.
  • The balsamic dressing actually tastes like something special, not just oil and vinegar thrown together.
  • Everything can be prepped ahead, so you're never stressed when it's time to eat.
02 -
  • Don't skip rinsing the quinoa no matter how tired you are—it makes the actual difference between this salad tasting fresh or tasting like it's been sitting in a cardboard box.
  • The feta will get softer and more spread out if it sits in the dressing for hours, which is fine if you like it that way, but I prefer to add it just before serving so it stays distinct and creamy.
03 -
  • If your balsamic vinegar tastes too acidic, add another small drizzle of honey rather than more oil—it rounds the sharpness without making the dressing greasy.
  • Toast your almonds in a dry skillet over medium heat and stay right there watching them; they go from perfect to burned in about forty seconds, and the smell will alert you either way.
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