Strawberry Quinoa Salad
Fresh, healthy, and easy! This Strawberry Quinoa Salad is perfect for summer—packed with flavor, texture, and ready in minutes. A must-try recipe!
I love fresh salads and make them almost daily. Whenever seasonal fruits or veggies are in season, I toss them in—like in this unique strawberry quinoa salad.
Why You’ll Love Strawberry Quinoa Salad Recipe
If you’re looking for the perfect salad with strawberries and quinoa, this is it! It’s light, flavorful, and packed with nourishing ingredients that will keep you energized and satisfied. Whether you’re meal prepping, hosting a brunch, or just craving something fresh and easy—this quinoa and strawberry salad is the answer.
Here’s why you’ll love it:
- Fresh & Fruity: Sweet strawberries add a refreshing burst to every bite.
- Creamy & Crunchy: Avocado and feta meet crunchy pecans for the ultimate texture combo.
- Easy & Quick: Just cook the quinoa, chop, shake the dressing, and toss it all together.
- Healthy & Nourishing: Naturally gluten-free, protein-packed, and full of good fats and fiber.
- Perfect for Summer: Ideal for picnics, BBQs, or light lunches on hot days.
- Customizable: Easily turn it vegan or bulk it up with leafy greens or grilled chicken.
How to Make Strawberry Quinoa Salad
Watch the full video recipe to learn how to make this recipe for Strawberry Quinoa Salad. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
What Is Strawberry Quinoa Salad Made Of?
This vibrant strawberry quinoa salad is loaded with fresh, whole-food ingredients. Here’s what you’ll need:
- Quinoa: Use white or tri-color quinoa. Rinse it first to remove any bitterness. This is your gluten-free base, full of protein.
- Strawberries: Ripe, sweet strawberries work best. You can also swap in blueberries or raspberries.
- Cucumber: Adds crunch and freshness. Persian or English cucumbers are ideal.
- Avocado: Choose a ripe, but firm avocado. For meal prep, toss with lemon juice to prevent browning.
- Feta Cheese: Adds creaminess and saltiness. Use block feta for better texture, or sub with vegan feta if needed.
- Mint: Fresh mint adds a cooling, herby note. You could also use basil for a fun twist.
- Pecans or Walnuts: Both work well. Toast them for extra crunch and flavor.
- Olive Oil: Use good-quality extra virgin olive oil for the dressing.
- Lemon Juice: Freshly squeezed lemon juice brightens the whole dish.
- Maple Syrup: Balances the tart lemon and salty feta. You can also use honey.
What to Do With Extra Strawberries
If you’ve got extra strawberries lying around, here are a few delicious ways to use them:
What to Do With Extra Quinoa
If you have leftover quinoa, don’t let it go to waste—here are some delicious ways to enjoy it:
Substitutes and Variations
One of my favorite things about this recipe is how versatile it is. You can easily switch it up to suit your needs:
- Add greens: Toss in baby spinach, arugula, or kale for extra volume and nutrients.
- Make it heartier: Add grilled chicken, chickpeas, or tofu to turn it into a meal.
- Dairy-free/Vegan: Swap feta for vegan cheese or skip it altogether.
- Low-sugar option: Use less maple syrup (or any other sweetener) or leave it out entirely if your strawberries are sweet enough.
- Citrus twist: Use orange juice instead of lemon for a sweeter dressing.
- Nut-free: Replace nuts with sunflower or pumpkin seeds for a crunch that’s allergy-friendly.
Pro Tips to Make the Best Quinoa Strawberry Salad
- Always rinse the quinoa: It removes the saponin coating and eliminates bitterness. Don’t skip this!
- Let the quinoa cool: Mixing hot quinoa into the salad will wilt the other ingredients. Spread it out on a tray for faster cooling.
- Toss the avocado last: Or mix it with lemon juice first so it doesn’t brown before serving.
- Dress just before serving: This keeps everything fresh and vibrant.
- Meal prep tip: Store everything separately and mix before eating if you’re making it ahead of time.
And if you’re like me and love quinoa strawberry salad on repeat all summer—make a double batch!
No Quinoa? Try This
If you don’t have quinoa on hand or want to switch things up, try using couscous, bulgur, farro, or brown rice. Just cook and cool your grain of choice before adding it to the salad. For a lighter, low-carb option, cauliflower rice also works well.
Best Served With
This Strawberry Quinoa Salad makes the perfect fresh side dish—and it pairs beautifully with both light and hearty mains. Here are some of my favorite recipes to serve it with:
- Creamy Mushroom Chicken: The richness of the creamy sauce is perfectly balanced by the light, fruity salad. Together, they make a comforting yet fresh dinner.
- Pasta alla Norma: This classic Sicilian eggplant pasta is hearty and flavorful. Adding this salad on the side brings a burst of freshness to the plate.
- Chicken Patties: Serve these crispy, juicy patties alongside the salad for a light and protein-packed lunch or dinner.
- Lasagna: Whether it’s a meat or veggie lasagna, this salad is a refreshing contrast to the rich layers of pasta and cheese.
How to Store Strawberry Quinoa Salad
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Avocado tip: For best results, store the salad without the avocado and add it fresh each time.
- Dressing: Keep the dressing in a jar separately to keep the salad from getting soggy.
- Lunchbox ready: This salad is perfect for meal prep and picnics—just assemble before eating!
Strawberry Quinoa Salad Recipe
Ingredients
For the salad:
- 1 cup (170 g) Quinoa
- 2 cups (480 ml) Water
- 2 cups (300 g) Strawberries chopped
- 1 Large cucumber chopped
- 1 Avocado medium
- 5.3 oz (150 g) Feta cheese cut into cubes
- 3-4 tablespoons Mint chopped
- ½ cup (60 g) Pecans/walnuts roughly chopped
For the dressing:
- 3 tablespoons Olive oil extra virgin
- 2 tablespoons Lemon juice
- 1 tablespoon Maple syrup
- Salt to taste
- Pepper to taste
Instructions
- Cook the quinoa: Rinse the quinoa under cold running water using a fine-mesh sieve. This helps remove any natural bitterness.
- Transfer the washed quinoa to a medium saucepan, add 2 cups of water and ½ teaspoon salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Turn off the heat and let it sit, covered, for another 5 minutes. This helps absorb any remaining moisture. Fluff the quinoa with a fork and allow it to cool to room temperature.
- Prepare the salad ingredients: While the quinoa is cooking, chop the strawberries, cucumber, avocado, feta, and nuts. Finely chop the fresh mint leaves.
- Make the Dressing: In a small jar, combine olive oil, lemon juice, maple syrup (or honey), salt, and black pepper. Seal the jar and shake vigorously until the dressing is well emulsified.
- Assemble the Salad: In a large mixing bowl, combine the chopped strawberries, cucumber, avocado, feta, nuts, and mint. Add the cooked and cooled quinoa to the bowl. Pour the dressing over the salad and gently toss everything together until well coated.
- Serve & Enjoy: Serve immediately, or chill for 15–30 minutes for enhanced flavor. Garnish with extra mint and nuts before serving.
Video
Notes
- Rinse the Quinoa: Always rinse quinoa before cooking to remove its natural coating (saponin), which can make it taste bitter.
- Cool the Quinoa Properly: Let the quinoa cool completely before mixing it with the salad to prevent wilting the ingredients. If short on time, spread it on a baking sheet for faster cooling.
- Dressing Adjustment: If you prefer a tangier dressing, add an extra squeeze of lemon. For more sweetness, increase the maple syrup.
- Sweetener: In this recipe, I used maple syrup, but you can use any sweetener that you like, such as: honey, agave syrup, date syrup or skip it if you prefer so.
- No Quinoa? You can easily substitute it with couscous, bulgur, farro, or even brown rice. Just make sure it’s cooked and cooled before adding to the salad.
- Storage & Meal Prep: This salad keeps well for up to 3 days in an airtight container in the fridge. However, add the avocado just before serving to prevent browning.
- Customizations: Feel free to switch up the ingredients! Try adding arugula, baby spinach, or grilled chicken for a heartier meal.
- Read the FAQs:Â For troubleshooting, substitutions, and topping ideas, check out the FAQ section on the blog.
- Watch the Video:Â For best results, watch the step-by-step video tutorial included in the post.
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Nutrition
Frequntly Asked Questions
I don’t recommend it. Frozen strawberries tend to release too much liquid and get mushy. Use fresh ones for the best flavor and texture.
It keeps well for up to 3 days when stored in an airtight container
Absolutely. Just skip the feta or use a vegan cheese alternative.
If you don’t have quinoa or prefer something else, you can substitute it with couscous, bulgur, farro, or even brown rice. Just make sure it’s cooked and cooled before mixing it into the salad. For a low-carb option, try cauliflower rice.
You can swap strawberries with other fresh fruits like blueberries, raspberries, diced mango, or even chopped apples or grapes. Choose whatever is in season or your favorite fruit combo—just make sure it’s sweet and juicy for the best flavor.
Love this salad, it’s so fresh and unique! Will be making this again for sure.