Strawberry Spinach Quinoa Salad

There's something about a strawberry and spinach combination that feels like it shouldn't work, but somehow does perfectly on a warm afternoon. My neighbor brought this salad to a potluck last June, and I watched people go back for thirds—which never happens at these things. She mentioned the secret was letting the quinoa cool completely so it wouldn't wilt the greens, and using good balsamic vinegar that actually tasted like something. That detail stuck with me, and now I make this whenever I need a salad that tastes fresh instead of obligatory.

I made this for my sister's book club meeting on a chaotic Thursday, and honestly, it saved me—I prepped the components separately that morning, then assembled it an hour before everyone arrived. One of her friends asked if it was from a fancy deli, and I got genuinely proud telling her I'd made it. That's when I realized this salad bridges the gap between easy enough for a weeknight and impressive enough to feel special.

Ingredients

• Quinoa: Rinsing it first removes bitterness nobody talks about until they taste it; this step changed everything for me.
• Baby spinach: Fresh and tender, but make sure it's completely dry or the dressing won't stick properly.
• Strawberries: Buy them the day you plan to make this—they fade fast, and the vivid color is half the appeal.
• Red onion: Slice it thin so it's sharp and crisp without overpowering anything else on the plate.
• Feta cheese: Optional but worth it; the saltiness balances the sweetness beautifully if you choose to include it.
• Sliced almonds: Toast them yourself if you can—it takes five minutes and tastes infinitely better than the raw ones.
• Extra-virgin olive oil: Don't cheap out here; the oil is half the dressing, so it matters.
• Balsamic vinegar: Look for one that's thick and slightly syrupy, not thin and sharp.
• Honey or maple syrup: This rounds out the acidity and keeps the vinegar from tasting mean.
• Dijon mustard: It acts as an emulsifier and adds depth without mustard flavor taking over.

Instructions

Cook the quinoa with intention:

Combine rinsed quinoa, water, and salt in a medium saucepan and bring it to a rolling boil over medium-high heat. Lower the heat, cover it, and let it bubble gently for 12 to 15 minutes until the water disappears and the quinoa grains turn translucent with a little white spiral showing on each one.

Fluff and cool:

Remove the pan from heat, give the quinoa a good fluff with a fork to separate the grains, then spread it on a plate to cool completely—this prevents the warm grains from wilting your greens later. This is the step people skip and regret.

Build the vinaigrette:

In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper until it looks glossy and slightly thick. Taste it and adjust the seasoning; it should be tangy but not aggressively so.

Assemble the salad:

In a large bowl, combine the cooled quinoa, dry spinach, sliced strawberries, and thin red onion slices. Pour the dressing over everything and toss gently so you don't bruise the berries or greens.

Finish and serve:

Top with crumbled feta if you're using it, scatter the toasted almonds over the top, and serve right away while everything is still crisp. If you must make it ahead, hold off on adding the spinach until the last moment.

Pin it

There was a Sunday afternoon when my friend brought her daughter over, and the three-year-old actually asked for more salad—a moment that felt genuinely miraculous at the time. I realized then that this dish does something most food doesn't: it makes vegetables feel like a choice rather than a chore, even for people who normally refuse anything green.

The Flavor Balance That Works

The strawberries provide sweetness, the balsamic vinegar gives tanginess, and the Dijon mustard brings a subtle complexity that ties everything together without announcing itself. When I first made this without the mustard, the salad tasted flat and one-dimensional, like I was missing something I couldn't name. Once I added it, the whole thing clicked into place.

Making It Your Own

This salad is forgiving enough to adapt to what you have on hand, which is honestly why I make it so often. I've swapped pecans for almonds when someone had a tree nut allergy, added fresh mint when my garden got out of control, and even crumbled some goat cheese when that's what I found in the fridge. The core structure stays the same, but the details can flex.

Storage and Serving Ideas

Make this salad fresh for the best texture, but if you're prepping ahead, keep the components separate and assemble just before eating. The dressing and cooled quinoa actually taste better after sitting for a few hours, so you can prep those in the morning. The spinach and strawberries, though, should join the party closer to serving time.

• Store any leftover salad in an airtight container in the fridge for up to one day, though the greens will soften.
• Pack the dressing in a separate container if you're bringing this anywhere so it doesn't get soggy.
• Add grilled chicken, chickpeas, or even some shrimp if you want to turn this into a more substantial dinner.

Pin it

This salad taught me that sometimes the simplest combinations are the ones people come back for. It's become my go-to when I want to feel like I know what I'm doing in the kitchen.

Recipe FAQs

→ How do I cook quinoa perfectly?

Rinse quinoa thoroughly, then simmer with water and a pinch of salt for 12-15 minutes until water is absorbed and grains are tender. Let it cool before mixing.

→ Can I prepare the salad ahead of time?

Yes, combine ingredients and store chilled for up to 2 hours before serving to let flavors meld and textures stay crisp.

→ What can I use instead of almonds?

Swap almonds for walnuts or pecans for similar crunch and a nutty flavor if preferred or to accommodate allergies.

→ How can I make this dish vegan?

Omit the feta cheese or substitute with a plant-based alternative to keep it dairy-free and vegan-friendly.

→ Is it possible to add more protein?

Enhance protein by adding grilled chicken or chickpeas, which complement the fresh ingredients well.