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Strawberry Spinach Quinoa Salad Fresh and Nutritious

by on January 31, 2025

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Looking for a fresh and nutritious salad that bursts with flavor? Try this Strawberry Spinach Quinoa Salad! It combines ripe strawberries, fresh spinach, and protein-packed quinoa for a dish that’s as healthy as it is tasty. Plus, you’ll love how easy it is to make. Get ready to impress your friends and family with a colorful meal that’s perfect for any occasion. Let’s dive into the ingredients and start creating!

- 1 cup quinoa, rinsed and drained - 4 cups fresh spinach, roughly chopped - 2 cups strawberries, hulled and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup slivered almonds - 1/4 cup red onion, very thinly sliced - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste For this Strawberry Spinach Quinoa Salad, I want to use fresh and healthy ingredients. First, I choose quinoa as a base. Quinoa packs protein and fiber. I rinse and drain 1 cup of it before cooking. Next, I chop 4 cups of fresh spinach. Spinach adds a nice crunch and tons of nutrients. Then, I prepare my strawberries. I slice 2 cups of hulled strawberries. Their sweetness makes the salad bright and fun. For added flavor and texture, I crumble 1/2 cup of feta cheese. The cheese brings a salty kick. Next, I add some crunch with 1/4 cup of slivered almonds. They add a nice bite. I also thinly slice 1/4 cup of red onion. This gives a sharp taste that balances the sweetness of the strawberries. For the dressing, I whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and 3 tablespoons of extra virgin olive oil. I season it with salt and black pepper to taste. The dressing ties everything together, making each bite delicious. {{ingredient_image_2}} Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. All the water should absorb by then. Remove the saucepan from heat, and let it sit covered for 5 more minutes. Finally, fluff the quinoa with a fork and let it cool to room temperature. While the quinoa cools, let’s make the dressing. In a small bowl, whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and 3 tablespoons of extra virgin olive oil. Add a pinch of salt and pepper to taste. This mixture creates a smooth and flavorful dressing. Set it aside for later. In a large mixing bowl, combine 4 cups of roughly chopped spinach, 2 cups of hulled and sliced strawberries, 1/2 cup of crumbled feta cheese, 1/4 cup of slivered almonds, and 1/4 cup of very thinly sliced red onion. Gently mix these ingredients to keep the spinach intact. Once the quinoa has cooled, add it to the bowl. Drizzle the prepared dressing over the salad. Toss all the ingredients gently until they are well coated. Taste the salad, and add more salt, pepper, or dressing as needed. For best flavor, let the salad rest at room temperature for about 10 minutes before serving. To make your salad sing, adjust the seasoning with salt and pepper to your liking. This small step can change everything! After mixing the salad, let it rest for 10 minutes before serving. This allows the flavors to blend nicely, making every bite more delicious. For a stunning display, serve the salad in a large, shallow bowl. This gives everyone a clear view of the bright colors. To add a touch of beauty, garnish with extra strawberry slices and a sprinkle of feta cheese on top. It not only looks great but tastes even better! Rinsing quinoa is key to removing bitter saponins. Place the quinoa in a fine-mesh strainer and rinse it under cold water for a minute. This step ensures a clean taste. Understanding cooking times is also important. Once you bring the quinoa and water to a boil, reduce the heat and cover the pot. Let it simmer for about 15 minutes. When all the water is gone, let it sit for 5 minutes. This resting time helps the quinoa become fluffy and light. Pro Tips Cook Quinoa Perfectly: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove its natural bitterness. Follow the 2:1 water-to-quinoa ratio for best results. Choose Fresh Spinach: Select vibrant, fresh spinach leaves for the salad. Avoid any wilted or yellowing leaves to ensure a crisp texture and vibrant color. Enhance Flavors: Let the salad rest for about 10 minutes before serving. This allows the flavors to meld beautifully, making each bite more flavorful. Customize Your Nuts: Feel free to substitute slivered almonds with other nuts like walnuts or pecans for a different flavor profile and added crunch. {{image_4}} You can change up the toppings in this salad. If you want a crunch, try using walnuts or pecans instead of slivered almonds. They add a nice flavor and texture. For cheese lovers, you can swap feta for goat cheese or mozzarella. Both options bring their own unique taste to the dish. Not a fan of honey? You can use maple syrup or agave instead. Both give a sweet touch without losing taste. If you want a fresh twist, try a citrus dressing. A lemon or orange vinaigrette can brighten the salad and add a zing. If you follow a vegan diet, simply leave out the cheese. You can also replace honey with maple syrup for sweetness. For those who need gluten-free options, quinoa is already gluten-free! Just ensure any toppings or dressings are also gluten-free to keep your meal safe and tasty. You should keep your Strawberry Spinach Quinoa Salad in the fridge. Use an airtight container to store it. This method helps keep it fresh. This salad tastes best within three days. When you store leftovers, make sure to separate the dressing. Add it just before you eat. This keeps the salad crisp and bright. Freezing this salad is not recommended. The texture of spinach and strawberries can change. They may turn mushy after thawing. If you want to meal prep, store each part separately. Cooked quinoa can freeze well. Just cool it first and pack it in bags. You can also slice the strawberries and store them in the freezer for later use. In the fridge, your salad lasts about three days. After that, it may not taste as fresh. Signs your salad has gone bad include a sour smell or slime. If the spinach wilts or the strawberries look brown, it’s time to toss it. Always trust your senses; they are your best guide! You can use several grains instead of quinoa. Here are a few options: - Rice (brown or white) - Farro - Barley - Bulgur - Couscous These grains add different textures and flavors. Choose one based on what you like! Yes, you can prepare this salad in advance. Here are some tips: - Cook quinoa and store it in the fridge. - Mix the dressing and keep it separate until serving. - Combine all salad ingredients, but leave out the dressing. This helps keep the salad fresh. Dress it just before serving for the best taste! Yes, this salad is gluten-free! Quinoa is a gluten-free grain. All other ingredients are also gluten-free. Enjoy it without worry! This salad offers a tasty mix of quinoa, spinach, and strawberries. You learned how to prepare it, make the dressing, and store leftovers. Remember, you can customize this dish with different toppings or dressings. Fresh ingredients really boost flavor and wow factor. Keep it colorful and fun! Enjoy your healthy meal that is both satisfying and easy to make.

Why I Love This Recipe

  1. Fresh and Flavorful: This salad combines the vibrant flavors of fresh strawberries and spinach, creating a delightful contrast that’s both refreshing and satisfying.
  2. Nutrient-Packed: With quinoa as a base, this salad is loaded with protein, fiber, and essential vitamins, making it a nutritious choice for any meal.
  3. Easy to Prepare: The simple steps and quick prep time mean you can whip up this salad in no time, perfect for busy weeknights or last-minute gatherings.
  4. Versatile Dish: This salad can be served as a side or a main dish, and it pairs well with a variety of proteins, making it a great addition to any table.

Ingredients

Quinoa and Salad Base

– 1 cup quinoa, rinsed and drained

– 4 cups fresh spinach, roughly chopped

– 2 cups strawberries, hulled and sliced

Additional Ingredients

– 1/2 cup feta cheese, crumbled

– 1/4 cup slivered almonds

– 1/4 cup red onion, very thinly sliced

Dressing Components

– 1/4 cup balsamic vinegar

– 2 tablespoons honey

– 3 tablespoons extra virgin olive oil

– Salt and freshly ground black pepper, to taste

For this Strawberry Spinach Quinoa Salad, I want to use fresh and healthy ingredients. First, I choose quinoa as a base. Quinoa packs protein and fiber. I rinse and drain 1 cup of it before cooking. Next, I chop 4 cups of fresh spinach. Spinach adds a nice crunch and tons of nutrients.

Then, I prepare my strawberries. I slice 2 cups of hulled strawberries. Their sweetness makes the salad bright and fun. For added flavor and texture, I crumble 1/2 cup of feta cheese. The cheese brings a salty kick.

Next, I add some crunch with 1/4 cup of slivered almonds. They add a nice bite. I also thinly slice 1/4 cup of red onion. This gives a sharp taste that balances the sweetness of the strawberries.

For the dressing, I whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and 3 tablespoons of extra virgin olive oil. I season it with salt and black pepper to taste. The dressing ties everything together, making each bite delicious.

Step-by-Step Instructions

Preparing the Quinoa

Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. All the water should absorb by then. Remove the saucepan from heat, and let it sit covered for 5 more minutes. Finally, fluff the quinoa with a fork and let it cool to room temperature.

Making the Dressing

While the quinoa cools, let’s make the dressing. In a small bowl, whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and 3 tablespoons of extra virgin olive oil. Add a pinch of salt and pepper to taste. This mixture creates a smooth and flavorful dressing. Set it aside for later.

Assembling the Salad

In a large mixing bowl, combine 4 cups of roughly chopped spinach, 2 cups of hulled and sliced strawberries, 1/2 cup of crumbled feta cheese, 1/4 cup of slivered almonds, and 1/4 cup of very thinly sliced red onion. Gently mix these ingredients to keep the spinach intact. Once the quinoa has cooled, add it to the bowl. Drizzle the prepared dressing over the salad. Toss all the ingredients gently until they are well coated. Taste the salad, and add more salt, pepper, or dressing as needed. For best flavor, let the salad rest at room temperature for about 10 minutes before serving.

Tips & Tricks

Flavor Enhancement

To make your salad sing, adjust the seasoning with salt and pepper to your liking. This small step can change everything! After mixing the salad, let it rest for 10 minutes before serving. This allows the flavors to blend nicely, making every bite more delicious.

Presentation Ideas

For a stunning display, serve the salad in a large, shallow bowl. This gives everyone a clear view of the bright colors. To add a touch of beauty, garnish with extra strawberry slices and a sprinkle of feta cheese on top. It not only looks great but tastes even better!

Cooking Quinoa Perfectly

Rinsing quinoa is key to removing bitter saponins. Place the quinoa in a fine-mesh strainer and rinse it under cold water for a minute. This step ensures a clean taste.

Understanding cooking times is also important. Once you bring the quinoa and water to a boil, reduce the heat and cover the pot. Let it simmer for about 15 minutes. When all the water is gone, let it sit for 5 minutes. This resting time helps the quinoa become fluffy and light.

Pro Tips

  1. Cook Quinoa Perfectly: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove its natural bitterness. Follow the 2:1 water-to-quinoa ratio for best results.
  2. Choose Fresh Spinach: Select vibrant, fresh spinach leaves for the salad. Avoid any wilted or yellowing leaves to ensure a crisp texture and vibrant color.
  3. Enhance Flavors: Let the salad rest for about 10 minutes before serving. This allows the flavors to meld beautifully, making each bite more flavorful.
  4. Customize Your Nuts: Feel free to substitute slivered almonds with other nuts like walnuts or pecans for a different flavor profile and added crunch.

Variations

Ingredient Substitutions

You can change up the toppings in this salad. If you want a crunch, try using walnuts or pecans instead of slivered almonds. They add a nice flavor and texture. For cheese lovers, you can swap feta for goat cheese or mozzarella. Both options bring their own unique taste to the dish.

Dressing Alternatives

Not a fan of honey? You can use maple syrup or agave instead. Both give a sweet touch without losing taste. If you want a fresh twist, try a citrus dressing. A lemon or orange vinaigrette can brighten the salad and add a zing.

Dietary Adjustments

If you follow a vegan diet, simply leave out the cheese. You can also replace honey with maple syrup for sweetness. For those who need gluten-free options, quinoa is already gluten-free! Just ensure any toppings or dressings are also gluten-free to keep your meal safe and tasty.

Storage Info

Short-Term Storage

You should keep your Strawberry Spinach Quinoa Salad in the fridge. Use an airtight container to store it. This method helps keep it fresh. This salad tastes best within three days. When you store leftovers, make sure to separate the dressing. Add it just before you eat. This keeps the salad crisp and bright.

Long-Term Storage

Freezing this salad is not recommended. The texture of spinach and strawberries can change. They may turn mushy after thawing. If you want to meal prep, store each part separately. Cooked quinoa can freeze well. Just cool it first and pack it in bags. You can also slice the strawberries and store them in the freezer for later use.

Shelf Life

In the fridge, your salad lasts about three days. After that, it may not taste as fresh. Signs your salad has gone bad include a sour smell or slime. If the spinach wilts or the strawberries look brown, it’s time to toss it. Always trust your senses; they are your best guide!

FAQs

What can I substitute for quinoa?

You can use several grains instead of quinoa. Here are a few options:

– Rice (brown or white)

– Farro

– Barley

– Bulgur

– Couscous

These grains add different textures and flavors. Choose one based on what you like!

Can I make this salad ahead of time?

Yes, you can prepare this salad in advance. Here are some tips:

– Cook quinoa and store it in the fridge.

– Mix the dressing and keep it separate until serving.

– Combine all salad ingredients, but leave out the dressing.

This helps keep the salad fresh. Dress it just before serving for the best taste!

Is this salad gluten-free?

Yes, this salad is gluten-free! Quinoa is a gluten-free grain. All other ingredients are also gluten-free. Enjoy it without worry!

This salad offers a tasty mix of quinoa, spinach, and strawberries. You learned how to prepare it, make the dressing, and store leftovers. Remember, you can customize this dish with different toppings or dressings. Fresh ingredients really boost flavor and wow factor. Keep it colorful and fun! Enjoy your healthy meal that is both satisfying and easy to mak

- 1 cup quinoa, rinsed and drained - 4 cups fresh spinach, roughly chopped - 2 cups strawberries, hulled and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup slivered almonds - 1/4 cup red onion, very thinly sliced - 1/4 cup balsamic vinegar - 2 tablespoons honey - 3 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste For this Strawberry Spinach Quinoa Salad, I want to use fresh and healthy ingredients. First, I choose quinoa as a base. Quinoa packs protein and fiber. I rinse and drain 1 cup of it before cooking. Next, I chop 4 cups of fresh spinach. Spinach adds a nice crunch and tons of nutrients. Then, I prepare my strawberries. I slice 2 cups of hulled strawberries. Their sweetness makes the salad bright and fun. For added flavor and texture, I crumble 1/2 cup of feta cheese. The cheese brings a salty kick. Next, I add some crunch with 1/4 cup of slivered almonds. They add a nice bite. I also thinly slice 1/4 cup of red onion. This gives a sharp taste that balances the sweetness of the strawberries. For the dressing, I whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and 3 tablespoons of extra virgin olive oil. I season it with salt and black pepper to taste. The dressing ties everything together, making each bite delicious. {{ingredient_image_2}} Start by rinsing 1 cup of quinoa under cold water. This helps remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a boil over high heat. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. All the water should absorb by then. Remove the saucepan from heat, and let it sit covered for 5 more minutes. Finally, fluff the quinoa with a fork and let it cool to room temperature. While the quinoa cools, let’s make the dressing. In a small bowl, whisk together 1/4 cup of balsamic vinegar, 2 tablespoons of honey, and 3 tablespoons of extra virgin olive oil. Add a pinch of salt and pepper to taste. This mixture creates a smooth and flavorful dressing. Set it aside for later. In a large mixing bowl, combine 4 cups of roughly chopped spinach, 2 cups of hulled and sliced strawberries, 1/2 cup of crumbled feta cheese, 1/4 cup of slivered almonds, and 1/4 cup of very thinly sliced red onion. Gently mix these ingredients to keep the spinach intact. Once the quinoa has cooled, add it to the bowl. Drizzle the prepared dressing over the salad. Toss all the ingredients gently until they are well coated. Taste the salad, and add more salt, pepper, or dressing as needed. For best flavor, let the salad rest at room temperature for about 10 minutes before serving. To make your salad sing, adjust the seasoning with salt and pepper to your liking. This small step can change everything! After mixing the salad, let it rest for 10 minutes before serving. This allows the flavors to blend nicely, making every bite more delicious. For a stunning display, serve the salad in a large, shallow bowl. This gives everyone a clear view of the bright colors. To add a touch of beauty, garnish with extra strawberry slices and a sprinkle of feta cheese on top. It not only looks great but tastes even better! Rinsing quinoa is key to removing bitter saponins. Place the quinoa in a fine-mesh strainer and rinse it under cold water for a minute. This step ensures a clean taste. Understanding cooking times is also important. Once you bring the quinoa and water to a boil, reduce the heat and cover the pot. Let it simmer for about 15 minutes. When all the water is gone, let it sit for 5 minutes. This resting time helps the quinoa become fluffy and light. Pro Tips Cook Quinoa Perfectly: To achieve fluffy quinoa, make sure to rinse it thoroughly before cooking to remove its natural bitterness. Follow the 2:1 water-to-quinoa ratio for best results. Choose Fresh Spinach: Select vibrant, fresh spinach leaves for the salad. Avoid any wilted or yellowing leaves to ensure a crisp texture and vibrant color. Enhance Flavors: Let the salad rest for about 10 minutes before serving. This allows the flavors to meld beautifully, making each bite more flavorful. Customize Your Nuts: Feel free to substitute slivered almonds with other nuts like walnuts or pecans for a different flavor profile and added crunch. {{image_4}} You can change up the toppings in this salad. If you want a crunch, try using walnuts or pecans instead of slivered almonds. They add a nice flavor and texture. For cheese lovers, you can swap feta for goat cheese or mozzarella. Both options bring their own unique taste to the dish. Not a fan of honey? You can use maple syrup or agave instead. Both give a sweet touch without losing taste. If you want a fresh twist, try a citrus dressing. A lemon or orange vinaigrette can brighten the salad and add a zing. If you follow a vegan diet, simply leave out the cheese. You can also replace honey with maple syrup for sweetness. For those who need gluten-free options, quinoa is already gluten-free! Just ensure any toppings or dressings are also gluten-free to keep your meal safe and tasty. You should keep your Strawberry Spinach Quinoa Salad in the fridge. Use an airtight container to store it. This method helps keep it fresh. This salad tastes best within three days. When you store leftovers, make sure to separate the dressing. Add it just before you eat. This keeps the salad crisp and bright. Freezing this salad is not recommended. The texture of spinach and strawberries can change. They may turn mushy after thawing. If you want to meal prep, store each part separately. Cooked quinoa can freeze well. Just cool it first and pack it in bags. You can also slice the strawberries and store them in the freezer for later use. In the fridge, your salad lasts about three days. After that, it may not taste as fresh. Signs your salad has gone bad include a sour smell or slime. If the spinach wilts or the strawberries look brown, it’s time to toss it. Always trust your senses; they are your best guide! You can use several grains instead of quinoa. Here are a few options: - Rice (brown or white) - Farro - Barley - Bulgur - Couscous These grains add different textures and flavors. Choose one based on what you like! Yes, you can prepare this salad in advance. Here are some tips: - Cook quinoa and store it in the fridge. - Mix the dressing and keep it separate until serving. - Combine all salad ingredients, but leave out the dressing. This helps keep the salad fresh. Dress it just before serving for the best taste! Yes, this salad is gluten-free! Quinoa is a gluten-free grain. All other ingredients are also gluten-free. Enjoy it without worry! This salad offers a tasty mix of quinoa, spinach, and strawberries. You learned how to prepare it, make the dressing, and store leftovers. Remember, you can customize this dish with different toppings or dressings. Fresh ingredients really boost flavor and wow factor. Keep it colorful and fun! Enjoy your healthy meal that is both satisfying and easy to make.

Strawberry Spinach Quinoa Salad

A refreshing salad combining quinoa, fresh spinach, strawberries, and a delicious balsamic dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 4 cups fresh spinach, roughly chopped
  • 2 cups strawberries, hulled and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup slivered almonds
  • 1/4 cup red onion, very thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • to taste salt and freshly ground black pepper

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and water. Bring the mixture to a vigorous boil over high heat, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes, or until all the water has been absorbed. Once cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Afterward, fluff the quinoa with a fork and allow it to cool to room temperature.
  • While the quinoa is cooling, prepare the dressing by whisking together the balsamic vinegar, honey, olive oil, and a pinch of salt and pepper in a small bowl. This will create a smooth and delicious dressing that complements the salad beautifully. Set this aside.
  • In a large mixing bowl, combine the chopped spinach, sliced strawberries, crumbled feta cheese, slivered almonds, and thinly sliced red onion. Gently mix these ingredients to ensure an even distribution without bruising the spinach.
  • Once the quinoa has cooled, add it to the mixture in the large bowl. Drizzle the prepared dressing over the entire salad and gently toss all the ingredients together until evenly coated in the dressing.
  • Taste the salad and add additional salt, pepper, or dressing as desired for enhanced flavor.
  • For best results, let the salad rest at room temperature for about 10 minutes before serving. This allows the flavors to meld beautifully.

Notes

For best results, let the salad rest at room temperature for about 10 minutes before serving.
Keyword healthy, quinoa, salad, spinach, strawberries

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