Strawberry Feta Quinoa Salad (Print Version)

A colorful blend of strawberries, feta, quinoa, and balsamic dressing for a light, flavorful dish.

# 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

# Steps to Follow:

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 - While quinoa cools, prepare 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 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 additional crunch and texture.

# Additional Tips::

01 -
  • It tastes expensive and elegant but costs about as much as takeout for one person.
  • The strawberries stay fresh and juicy instead of getting mushy, which is genuinely harder than it sounds.
  • You can make it on a weeknight and it's just as good the next day for lunch.
02 -
  • If you slice the strawberries too far ahead, they'll weep juice and turn the salad soggy—wait until the last fifteen minutes before serving.
  • The difference between a dressing that emulsifies and one that separates comes down to whisking properly and adding the mustard, which acts like an emulsifier.
03 -
  • Toasting your own almonds is faster than you think—just spread them on a dry skillet over medium heat for about three minutes, stirring constantly, and your kitchen will smell incredible.
  • If the feta you find is particularly salty, crumble it into a fine mesh strainer and rinse it under cold water for a minute before using it.
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