Strawberry Spinach Quinoa Salad

$- 1 cup quinoa, rinsed - 4 cups fresh baby spinach, washed and dried - 1 cup strawberries, hulled and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, chopped - 1/4 red onion, thinly sliced - 2 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey - Salt and pepper to taste The first main ingredient is quinoa. Quinoa is a whole grain. It is rich in protein and easy to cook. I use one cup for this salad. Rinse it well before cooking. Next, we have fresh baby spinach. This green is full of vitamins and minerals. I like to use four cups of washed and dried spinach for a nice crunch. Strawberries add a sweet touch. They are fresh and juicy. One cup, hulled and sliced, brings bright flavor to the dish. Feta cheese gives the salad a creamy texture. Use half a cup, crumbled, for a tangy taste that pairs well with the other ingredients. For extra crunch, I add walnuts. They give a nice contrast. A quarter cup, chopped, works perfectly. Red onion adds a sharp bite. You only need a quarter, thinly sliced, to balance the sweetness of the strawberries. The dressing is simple but flavorful. I mix two tablespoons each of olive oil and balsamic vinegar. This brings a rich depth to the salad. Honey is our secret ingredient. One tablespoon adds sweetness to the dressing without being overpowering. Finally, salt and pepper enhance all the flavors. Adjust these to your taste for the perfect finish. These ingredients come together to create a fresh and flavorful dish that is good for any meal. {{ingredient_image_1}} First, rinse 1 cup of quinoa in cold water. This step washes away any bitterness. Next, combine the rinsed quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring this mixture to a boil over medium heat. Once it starts boiling, lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when it looks fluffy and all the liquid is gone. Remove the pot from the heat and let it cool for a bit. In a small bowl, gather your dressing ingredients. You will need 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of honey, and salt and pepper. Whisk these ingredients together until they blend well. This step creates a tasty dressing that will enhance the salad's flavor. In a large mixing bowl, add the cooled quinoa. Next, toss in 4 cups of fresh baby spinach, 1 cup of sliced strawberries, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped walnuts, and 1/4 of a thinly sliced red onion. Drizzle the dressing over the salad and gently toss everything together. Make sure all the ingredients are coated. Taste the salad and adjust the seasoning with more salt and pepper if needed. To make perfect quinoa, rinse it well. This step removes any bitterness. Use a fine mesh strainer for best results. After rinsing, add one cup of quinoa to two cups of water or vegetable broth. Bring it to a boil. Then, reduce heat and let it simmer. Cook for about 15 minutes until fluffy. Let it cool before adding to your salad. Making this salad ahead of time is easy. You can cook quinoa a day in advance. Store it in the fridge until you need it. Wash and dry the spinach and strawberries before use. However, store the dressing separately. This keeps everything fresh and crisp when you serve it. To impress at gatherings, serve the salad in a large bowl. You can layer the ingredients to show off the colors. Top with extra strawberries and feta for a pop of color. Add a sprinkle of chopped walnuts for crunch. This salad looks great and tastes even better! Pro Tips Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can taste bitter. Fresh Ingredients Matter: Use the freshest strawberries and spinach available for the best flavor and texture in your salad. Customize Your Nuts: Feel free to swap walnuts for your favorite nuts or seeds, such as almonds or pecans, to add a different flavor profile. Make It Ahead: This salad can be prepared in advance. Just keep the dressing separate until you're ready to serve to prevent the spinach from wilting. {{image_2}} You can change the greens in this salad. Try kale, arugula, or mixed greens. Each will add a new taste. For fruits, swap strawberries for blueberries, raspberries, or apples. These fruits pair well with spinach and quinoa. Nuts are also easy to swap. Use pecans, almonds, or sunflower seeds instead of walnuts. If you want a vegan dressing, mix olive oil with lemon juice and maple syrup. This will add a bright flavor. You can also create a citrus-based dressing. Combine orange juice, olive oil, and a little honey. This will give your salad a fresh twist. For a heartier dish, add grilled chicken or chickpeas. This makes the salad filling. You can serve it as a main dish by increasing the protein. Adding some cooked shrimp or tofu works well too. This way, you can enjoy this salad as a full meal. You can keep the strawberry spinach quinoa salad in the fridge for about 3 days. To store it, place it in an airtight container. This helps keep it fresh and tasty. If you add the dressing, it might get soggy. For best results, store the dressing separately. Freezing quinoa salad is not the best idea. When you freeze it, the texture can change. Quinoa can become mushy after thawing. Fresh spinach and strawberries do not freeze well either. They can become limp and lose their flavor. If you want to reheat quinoa, use a microwave or a stove. Add a little water or broth to keep it moist. Reheat it gently to avoid overcooking. This helps keep the flavors fresh. You can enjoy it warm or at room temperature, but I prefer it cold! Yes, you can make this salad vegan. For cheese, use vegan feta or skip it entirely. Instead of honey, consider agave syrup or maple syrup. These options keep the salad tasty and plant-based. To make the salad gluten-free, avoid using regular quinoa. Stick with certified gluten-free quinoa. Check the balsamic vinegar and any pre-made dressings for gluten. Most should be safe, but it’s good to check labels. You can add many fruits to this salad. Try blueberries, raspberries, or blackberries for a pop of color. Peaches or apples also work well. Seasonal fruits keep the salad fresh and exciting! This blog post gave you a tasty quinoa salad recipe with fresh ingredients. You learned how to cook quinoa, make a simple dressing, and assemble a beautiful salad. I shared useful tips for prep, variations, and proper storage. Remember, salads can be fun and flexible. Feel free to mix and match ingredients to suit your taste. Enjoy this vibrant dish at your next meal or gathering!$

A refreshing salad combining quinoa, fresh spinach, strawberries, and a tangy dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup quinoa, rinsed
2 cups water or vegetable broth
4 cups fresh baby spinach, washed and dried
1 cup strawberries, hulled and sliced
0.5 cup feta cheese, crumbled
0.25 cup walnuts, chopped
0.25 cup red onion, thinly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
to taste salt and pepper

Instructions

In a medium saucepan, combine the rinsed quinoa and water (or vegetable broth). Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
In a large mixing bowl, add the cooked quinoa, spinach, sliced strawberries, crumbled feta cheese, chopped walnuts, and red onion.
Drizzle the dressing over the salad and gently toss until everything is evenly coated.
Taste and adjust seasoning if necessary with additional salt and pepper before serving.

Notes

Adjust the dressing ingredients to taste.

Keyword healthy, quinoa, salad, strawberries