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Quinoa salad with spinach and strawberries in a black bowl.
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5 from 4 votes

Quinoa Salad with Spinach and Strawberries

This quinoa salad features nutrient-packed spinach, luscious strawberries, fresh basil, tangy goat cheese and toasted almonds. It's a celebration of colors, flavors, and texture! 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, lunch, Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 291kcal
Author: Dr. Sonali Ruder

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 Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper
US Customary - Metric

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 vinaigrette. 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.

Notes

I like to toss some of the dressing with the warm, cooked quinoa before it cools down completely.  The quinoa absorbs maximum flavor this way.  Then, toss the rest of the dressing with the salad at the end just before serving. 
To make this salad even heartier, top it with a protein like grilled chicken breast or salmon.  
 

Nutrition

Serving: 0g | Calories: 291kcal | Carbohydrates: 34g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 57mg | Potassium: 429mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1544IU | Vitamin C: 26mg | Calcium: 68mg | Iron: 3mg