This Quinoa Salad with Spinach and Strawberries is packed with color, flavor, and texture. And it can be made in under 30 minutes! I toss superfood quinoa with baby spinach, sweet strawberries, fresh basil, tangy goat cheese, and toasted almonds. Enjoy this salad for lunch or top it with grilled chicken or salmon for a healthy dinner.
If you ever feel like you're in a salad rut, then this dish is for you! My Quinoa Salad with Spinach and Strawberries is a celebration of colors, flavors, and textures.
Let's face it, we all know that we should be eating more fruits and vegetables. But sometimes salads can get a little boring. So I'm always trying to think of new and creative ways to combine ingredients into colorful, delicious, and cohesive salads.
Enter my Quinoa Salad with Spinach and Strawberries. The base of this dish is made with nutrient-packed quinoa. Quinoa adds heartiness to this salad and takes it from a side dish to a main dish. I use quinoa in a lot of my recipes like my Quinoa with Roasted Vegetables and Quinoa Fried "Rice."
I pair quinoa with spinach, fresh strawberries, basil, and creamy goat cheese. The tangy flavor of the goat cheese pairs perfectly with the sweet strawberries. And a sprinkling of toasted almonds adds a delightful crunch!
Jump to:
Why You'll Love This Dish
- It's packed with nutritious ingredients
- It's easy to make- only 30 minutes!
- It's a colorful, flavorful salad you'll want to eat
- It's a hearty vegetarian dish on its own or you can pair it with chicken or fish
Doctor's Tips
Not only is quinoa extremely versatile and easy to cook, it's also a nutritional powerhouse! This whole grain is packed with protein, fiber, antioxidants, and several essential vitamins and minerals.
It was so central to the ancient Incan culture that it was referred to as the Mother Grain. To learn more, read my post all about quinoa.
Ingredients
Quinoa Salad:
- Quinoa- I like to use tricolor quinoa because it adds color to the dish but you can use any type of quinoa
- Baby spinach- you can substitute mixed baby greens or baby arugula
- Strawberries- nothing beats fresh strawberries but you can substitute other berries
- Fresh basil- you can try other herbs like mint or parsley
- Goat cheese- I love the tanginess of goat cheese in this dish but you can substitute other types of crumbly cheese like feta
- Sliced almonds- you can substitute other types of nuts like walnuts or pecans
Balsamic Dressing:
- Balsamic vinegar
- Dijon mustard- an emulsifying agent to hold the dressing together (and adds flavor)
- Honey- adds a touch of sweetness
- Extra virgin olive oil
- Salt and pepper
How to Make this Quinoa Salad
- Cook the quinoa. The great thing about quinoa is that it only takes about 15 minutes to cook! I usually like to make a large batch so that I can repurpose it into other dishes throughout the week.
- To make the dressing, simply whisk olive oil and balsamic vinegar together with some Dijon mustard, a bit of honey for sweetness, salt, and pepper.
- While the quinoa is still warm, toss it with some of the dressing. The quinoa really absorbs maximum flavor this way!
- Then, toss the quinoa with baby spinach, strawberries, crumbled goat cheese and sliced almonds. Add more dressing and toss to combine all ingredients well.
Chef's Tip
Toss some of the dressing with the warm, cooked quinoa before it cools down completely. The quinoa will absorb maximum flavor this way!
How to Serve This Salad
You can serve this salad cold or at room temperature. It's delicious on its own for lunch or dinner. If you want to make this salad heartier, I would recommend topping it with some grilled chicken breast or salmon.
You can also serve this salad as a lovely side dish to entrees like my Spice-Rubbed Salmon or Salmon Burgers with Dill Yogurt Sauce.
Colorful, hearty, nutritious, and pretty darn tasty too. Here's to no more boring salads! Eating healthy never tasted so good.
Recipe FAQs
I like to serve this quinoa salad cold or at room temperature. However, I like to stir some of the salad dressing into the quinoa while it's still warm so that it absorbs maximum flavor.
You can store this salad in an airtight container in the refrigerator for 3-5 days.
Yes, this salad is packed with nutrition! It's rich in protein, fiber, antioxidants, and several essential vitamins and minerals. Read more about the health benefits of quinoa.
The seeds of the quinoa plant have a bitter coating from chemical compounds called saponins. Most of the commercially sold quinoa in the U.S. is pre-rinsed to remove this bitterness. However, if your quinoa has a dirt taste, rinse it under water for at least a minute until the water runs clear, then proceed with the recipe.
More Tasty Quinoa Recipes
Recipe
Quinoa Salad with Spinach and Strawberries
Equipment
Ingredients
- 1 cup quinoa, rinsed
- Kosher salt
- 2 cups baby spinach leaves
- 2 tablespoons fresh basil, cut into ribbons
- 1 cup quartered strawberries
- 1 ounce goat cheese, crumbled
- 2 tablespoons sliced almonds, toasted
Balsamic Dressing:
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper
Instructions
- Place the quinoa in a medium saucepan along with 2 cups water and ¼ teaspoon salt. Bring to a boil then cover with a lid and reduce to a simmer. Simmer the quinoa about 15 minutes until cooked. Remove the lid and cook another 2-3 minutes until all of the water has evaporated. Remove from the heat and fluff with a fork.
- While the quinoa is still warm, toss it with some of the dressing. The quinoa really absorbs maximum flavor this way!
- Meanwhile, make the balsamic dressing. Whisk the vinegar, mustard and honey together in a small bowl. Slowly pour in the olive oil while you continue to whisk. Season the dressing with salt and pepper.
- Place the quinoa in a salad bowl along with the spinach, basil, strawberries, goat cheese and almonds. Add the rest of the dressing and toss to combine all ingredients well. Serve the salad alone or if desired, top with grilled chicken breast or salmon.
Kacey says
I have never used red quinoa before so I decided to give it a shot, and I could not be happier! Fantastic recipe! I used Asian pear and spiced pecans instead, and added a bit more honey to the dressing. I served my salad more on the warm side. Will be making this again in the future! Thanks
sonaliruder says
Thanks for your comment, Kacey! I like red quinoa- it adds a lot of color to dishes. You version looks delicious!
Anonymous says
I just made this for the first time and it's fantastic! Thank you. This recipe is a keeper.
Debra Gates says
I think I'll make this for lunch tomorrow. I love fruit and grains in my salads. This year I'll be growing 3 or 4 varieties and colors of quinoa. It looks pretty in the garden and it's edible too. I may grow some hanging strawberries also, if I do then I'll have everything in my garden to prepare this any time. Thank you so much for sharing it with us. I really enjoy your page and blog, even though I just found it. I love the healthy recipes and they all look amazing.
Cluttered Kitchen Cooking
ur says
I finally bought the red quinoa. I like the color it adds to the salad.Thank you for sharing the nutritional values of quinoa.
ur says
I have never tried the red quinoa before. Looks very colorful and yummy.
Definitely going to keep this in my pantry.
Kate Kaplan says
Hi I am a new follower! I love the colors and beautiful textures in your salad. My family, with the exception of me, has become vegan and pescetarian. Food was a huge part of our lives and now it is extremely hard to sit down and eat a meal together. Your beautiful and healthy salad would be something that we can all eat together, give or take the goat cheese. Thanks for sharing, Kate
Carole says
Hi, I found your blog through Manic Monday at Bobbi's Kozy Kitchen. I linked in a poached egg dish.
I am your newest follower. Hope you are having a good week.
Bobbi Renee Hass-Burleson says
Hi Sonali, I just wanted to let you know that your recipe is featured on this weeks Manic Monday!! Can't wait to see what you bring this week!