Nutritious Strawberry Spinach Quinoa Salad

Here’s my light and fresh strawberry spinach quinoa salad recipe, with a simple mix of sweet berries, crisp baby spinach, protein-packed quinoa, and a quick homemade lemon dressing.

This salad has become my go-to lunch option during busy weekdays. I often make a big batch on Sundays so I have healthy meals ready to go. And the best part? It tastes even better the next day when all the flavors come together!

What Kind of Quinoa Should I Use?

You’ll find three main types of quinoa at most grocery stores – white, red, and black – and any of them will work great in this salad. White quinoa tends to have the mildest flavor and fluffiest texture, making it a popular choice for salads like this one. Red and black quinoa have a slightly crunchier texture and nuttier flavor, which can add an interesting twist to your dish. No matter which color you choose, make sure to rinse your quinoa well before cooking to remove its natural coating called saponin, which can make it taste bitter. For the best results in this salad, cook your quinoa ahead of time and let it cool completely – this helps prevent it from becoming mushy when mixed with the other ingredients.

Options for Substitutions

This fresh salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Quinoa: You can swap quinoa with other cooked grains like farro, brown rice, or even couscous. Just make sure to cook and cool them before adding to the salad.
• Baby spinach: Any tender greens work well here – try arugula, mixed spring greens, or baby kale. If using regular kale, massage it first with a bit of olive oil to soften it up.
• Strawberries: When strawberries aren’t in season, try other berries like blueberries or raspberries. Sliced peaches or mandarin oranges are nice options too.
• Goat cheese: Not a fan of goat cheese? Try feta, blue cheese, or even fresh mozzarella pearls. For a dairy-free version, just leave it out or add diced avocado instead.
• Pistachios: Any nuts work great here – try pecans, walnuts, or sliced almonds. Seeds like pumpkin or sunflower seeds are good too if you need a nut-free option.
• Honey/maple syrup: These sweeteners can be used interchangeably, or try agave nectar. If you’re watching sugar intake, you can reduce the amount or skip it.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa salad is not rinsing the quinoa thoroughly before cooking, which can leave a bitter, soapy taste from its natural coating called saponin – make sure to rinse it in a fine-mesh strainer until the water runs clear. Another common error is serving the salad right after mixing all ingredients – letting it rest for at least 15 minutes allows the flavors to blend and the dressing to penetrate the ingredients properly. To keep your spinach from wilting too quickly, wait to add the warm quinoa until it has completely cooled down, and toss the strawberries in the dressing last to prevent them from becoming mushy. For the best texture and flavor balance, dress the salad lightly at first – you can always add more dressing, but an overdressed salad can become soggy and heavy.

What to Serve With Strawberry Spinach Quinoa Salad?

This fresh and filling salad works great as a light main dish, but it’s also perfect alongside grilled chicken or salmon if you want to make it more substantial. For a simple summer dinner, I love serving it with some crusty whole grain bread and a cool glass of crisp white wine or sparkling water with lemon. If you’re bringing this to a picnic or BBQ, it pairs really nicely with grilled vegetables, and the quinoa helps it hold up well next to heartier dishes like burgers or grilled shrimp skewers.

Storage Instructions

Keep Fresh: This salad is best enjoyed the day it’s made, but you can keep the dressed salad in an airtight container in the fridge for up to 24 hours. The spinach might get a bit wilted, but it’ll still taste good! If you want it to last longer, store the dressing separately from the other ingredients.

Prep Ahead: Want to meal prep? Cook the quinoa and make the dressing up to 3 days ahead. Store them separately in the fridge, and when you’re ready to eat, just slice the strawberries, toss everything together, and add the fresh toppings. This way, your salad stays fresh and crisp!

Component Storage: Keep the cooked quinoa in an airtight container in the fridge for up to 5 days. The homemade dressing will stay good in a jar for about a week. Just give it a good shake before using since it might separate a bit while sitting.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 45-50 g
• Carbohydrates: 80-90 g

Ingredients

• 2 cups quinoa, cooked and chilled
• 5 ounces fresh baby spinach
• 2 cups strawberries, sliced
• 2 ounces goat cheese, crumbled
• 1/3 cup pistachios, shelled
• 1 teaspoon grated lemon peel
• 1/4 cup lemon juice, freshly squeezed
• 1 tablespoon dijon mustard
• 1 tablespoon extra virgin olive oil
• 2 teaspoons honey or pure maple syrup
• Kosher salt and freshly ground black pepper, to taste

Step 1: Prepare the Salad Ingredients

Gather all of the ingredients needed for your salad.

Place them into a large bowl, ensuring everything is ready for mixing.

This includes any vegetables, fruits, nuts, or cheeses you wish to include.

Toss gently to distribute the components evenly throughout the bowl.

Step 2: Whisk the Vinaigrette

In a small bowl, combine all the ingredients for the vinaigrette.

Use a whisk to blend them together until the mixture is smooth and emulsified.

Make sure that all the ingredients are well incorporated to ensure a balanced flavor in the dressing.

Step 3: Dress and Toss the Salad

Pour the prepared vinaigrette over the salad ingredients in the large bowl.

Use salad tongs or two large forks to toss everything together until the salad is evenly coated with the vinaigrette.

This ensures that every bite is flavorful and seasoned.

Step 4: Taste, Adjust, and Serve

Taste the salad for seasoning.

If needed, adjust with a little more salt, pepper, or any other seasoning to your preference.

Once you are satisfied with the flavor, transfer the salad to serving plates or bowls.

Serve immediately and enjoy!