Strawberry Quinoa Salad
A colorful, nutrient-rich salad combining quinoa, strawberries, cucumber, and feta. Tossed in a light balsamic vinaigrette and sprinkled with almonds and fresh mint, it’s a refreshing, protein-packed dish perfect for quick meals, meal prep, or casual entertaining.
Equipment
- 1 Medium saucepan (for cooking quinoa)
- 1 large mixing bowl
- 1 Small mixing bowl (for vinaigrette)
- 1 cutting board
- 1 chef’s knife
- 1 fork (for fluffing quinoa)
- Measuring Cups and Spoons
Ingredients
- 1 cup dry quinoa
- 1 cup cucumber chopped
- 1 cup strawberries chopped
- 1 cup feta cheese crumbled
- ½ cup almonds sliced
- ¼ cup fresh mint chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp white balsamic vinegar
- Pinch coarse sea salt
Instructions
- Prepare Quinoa Base: Rinse 1 cup of dry quinoa thoroughly under cold running water using a fine-mesh sieve. This removes any natural bitterness and ensures a clean, light flavor. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for about 15–20 minutes, or until all the water is absorbed and the quinoa grains are tender. Remove from heat and allow it to sit covered for 5 minutes to steam. Then, fluff the quinoa gently with a fork to separate the grains and create a light, airy texture. Set aside to cool completely.
- Chop Fresh Vegetables: While the quinoa is cooking and cooling, prepare your fresh ingredients. On a clean cutting board, chop 1 cup of cucumber into small, bite-sized cubes. This adds a crisp, refreshing crunch to the salad. Then, hull and chop 1 cup of ripe strawberries into similar-sized pieces. Uniform sizes ensure even flavor distribution and a visually appealing salad.
- Crumble and Measure Cheese: Take 1 cup of feta cheese and crumble it into small, manageable pieces. Feta adds a creamy, tangy element that contrasts beautifully with the sweetness of strawberries and the crunch of almonds. Place it in a separate small bowl until ready to combine.
- Prepare Almonds and Mint: Slice 1/2 cup of almonds into thin slivers for added texture and nutty flavor. Chop 1/4 cup of fresh mint leaves finely. Mint will infuse a bright, aromatic freshness that elevates the overall taste of the salad. Keep these ingredients ready on the side.
- Make the Vinaigrette Dressing: In a small mixing bowl, whisk together 3 tablespoons of extra virgin olive oil and 2 tablespoons of white balsamic vinegar until emulsified. The olive oil provides healthy fats, while the vinegar adds a subtle sweetness and tang. Taste and adjust with a pinch of coarse sea salt to balance flavors. This simple dressing will coat the ingredients lightly without overpowering the natural flavors.
- Combine Ingredients: In a large mixing bowl, place the cooled quinoa first, creating the base of your salad. Add the chopped cucumbers, strawberries, crumbled feta, sliced almonds, and chopped mint on top. Drizzle the prepared vinaigrette evenly over all the ingredients.
- Toss Gently to Combine: Using a large spoon or salad tongs, toss the salad carefully until all the ingredients are evenly coated with the vinaigrette. Take care not to crush the delicate strawberries or feta. Ensure that every bite contains a harmonious mix of quinoa, fruit, cheese, nuts, and herbs.
- Season and Taste: Sprinkle a final pinch of coarse sea salt over the salad. Taste and adjust seasoning if needed. You can also add a small drizzle of olive oil or an extra splash of vinegar if you prefer a slightly tangier flavor.
- Chill or Serve Immediately: This salad can be served immediately at room temperature or chilled in the refrigerator for about 15–20 minutes to let the flavors meld together. Chilling enhances the refreshing taste, making it perfect for hot summer days.
- Serve with Style: Transfer the salad to a serving bowl or plate. Garnish with a few extra mint leaves or almond slices on top for a visually appealing finish. Serve as a side dish, light lunch, or even a make-ahead meal prep option for busy days.
Notes
- Use ripe, sweet strawberries for maximum flavor and natural sweetness. Avoid overly soft or underripe berries, which can affect the texture.
- Quinoa can be cooked in vegetable broth instead of water for added depth of flavor.
- Feel free to toast the almonds lightly in a dry skillet for a richer, nuttier crunch.
- This salad can easily be doubled or halved depending on your serving needs.
- For a nut-free version, substitute sunflower seeds or pumpkin seeds for almonds without compromising texture or taste.
- Adjust the vinaigrette ratio to your preference; some like it tangier with more vinegar, while others prefer it milder.
- Fluff quinoa gently with a fork to avoid a mushy base, ensuring each grain stays separate for a light salad texture.
