Strawberry Spinach Quinoa Salad Fresh and Flavorful Dish

Looking for a fresh and vibrant dish that bursts with flavor? You’ll love this Strawberry Spinach Quinoa Salad! It’s packed with nutrients and tastes amazing. I’ll walk you through simple steps to make it at home. You can learn how to cook quinoa perfectly, mix a quick dressing, and assemble everything into a delightful bowl. Get ready to impress your friends and family with this delicious salad!

Ingredients

List of Ingredients

- 1 cup quinoa, rinsed

- 2 cups fresh spinach, roughly chopped

- 1 cup strawberries, hulled and sliced

- 1/2 cup feta cheese, crumbled

- 1/4 cup sliced almonds, toasted

- 1/4 cup red onion, thinly sliced

- 2 tablespoons balsamic vinegar

- 2 tablespoons olive oil

- 1 teaspoon honey

- Salt and pepper to taste

Optional Ingredients

You can add more to your salad for extra flavor. Here are some ideas:

- Grilled chicken for protein

- Avocado for creaminess

- Cucumber for crunch

- Fresh herbs like basil or mint for a burst of freshness

Nutritional Information

This salad is not just tasty; it is also good for you. Here’s what you get per serving:

- Calories: 250

- Protein: 8 grams

- Carbs: 30 grams

- Fiber: 5 grams

- Fats: 12 grams

- Vitamins A and C from spinach and strawberries

- Calcium from feta cheese

This salad is light yet filling. It gives you energy without weighing you down. Enjoy its bright flavors and health benefits!

Step-by-Step Instructions

How to Cook Quinoa

To cook quinoa, start with 1 cup of rinsed quinoa. Put it in a medium saucepan. Add 2 cups of water. Turn on the heat and bring the water to a boil. Once it boils, lower the heat. Cover the pot and let it simmer for about 15 minutes. You know it’s done when the water is absorbed. Fluff the quinoa with a fork and let it cool.

Preparing the Dressing

While the quinoa cools, you can make the dressing. Grab a small bowl and add 2 tablespoons of balsamic vinegar. Next, add 2 tablespoons of olive oil. Then, mix in 1 teaspoon of honey. Add a pinch of salt and pepper for taste. Whisk it all together until it blends well. This dressing will add a nice zing to your salad.

Assembling the Salad

Now, let’s put everything together. In a large mixing bowl, add 2 cups of chopped spinach. Then, toss in 1 cup of sliced strawberries. Next, add 1/2 cup of crumbled feta cheese. Don’t forget to include 1/4 cup of toasted sliced almonds for crunch. Once the quinoa is cool, add it to the bowl. Drizzle the dressing over the top. Gently toss all the ingredients together. Make sure everything is coated with the dressing. Taste and adjust the seasoning with salt and pepper if needed. Serve right away or chill it for 30 minutes to let the flavors mix.

Tips & Tricks

How to Perfectly Cook Quinoa

To cook quinoa, rinse it well. Rinsing removes any bitter taste. In a medium pot, mix 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil over high heat. Once boiling, lower the heat. Cover the pot and let it simmer for about 15 minutes. The water should be gone when it’s done. Fluff the quinoa with a fork. Let it cool before adding it to the salad.

Best Practices for Slicing Strawberries

Start with fresh, ripe strawberries. First, remove the green tops, called the hulls. Use a sharp knife for clean cuts. Slice the strawberries into even pieces. Aim for thin slices, about a quarter-inch thick. This helps them mix well in the salad. You can also cut them into quarters for a different look.

Storing and Toasting Almonds

Store sliced almonds in an airtight container. Keep them in a cool, dry place. This helps maintain their crunch. To toast almonds, place them in a dry skillet over medium heat. Stir them often for even toasting. Toast for about 5 to 7 minutes until they turn golden brown. Watch closely to avoid burning. Toasted almonds add a nice crunch and flavor to the salad.

Variations

Adding Protein Options

To make your salad heartier, add protein. Grilled chicken works great. Shrimp is another option. You can also use chickpeas for a plant-based choice. Tofu adds texture and flavor too. Simply cube it and toss it in. Each of these proteins pairs well with the sweet strawberries and salty feta. You can enjoy a filling meal with just a few simple adjustments.

Vegan and Dairy-Free Adaptations

If you want a vegan twist, skip the feta. Instead, use avocado for creaminess. You can also try nutritional yeast for a cheesy taste. Swap honey for maple syrup to keep it vegan. This will add sweetness without dairy. The salad will still be fresh and full of flavor. You won't miss the cheese, trust me!

Seasonal Ingredient Swaps

Feel free to swap ingredients based on the season. In summer, add cucumbers for crunch. In fall, diced apples bring sweetness. You can also use pomegranate seeds in winter for color and taste. Each season offers new flavors to explore. This keeps your salad exciting all year round. Plus, it promotes using fresh and local produce.

Storage Info

How to Store Leftover Salad

To store leftover salad, place it in an airtight container. Make sure to keep the dressing separate. This helps prevent the salad from getting soggy. You can store it in the fridge for up to three days. If you mixed the dressing in, try to eat it within a day for the best taste.

Shelf Life and Freezing Tips

This salad is best fresh but can last in the fridge for three days. Do not freeze it. Freezing can change the texture of the spinach and strawberries. The quinoa, however, can be frozen for up to three months. Just make sure it's fully cooled before you freeze it. When ready to use, thaw it in the fridge overnight.

Reheating Guidelines

You don't need to reheat the salad. It tastes great cold. If you prefer warm quinoa, you can microwave it for about 30 seconds. Make sure to cover it with a damp paper towel. This keeps it moist and prevents it from drying out. After reheating, mix it back into the salad for a cozy twist.

FAQs

Can I make this salad ahead of time?

Yes, you can make this salad ahead of time. Prepare the quinoa and dressing first. Mix them with the spinach, strawberries, and almonds just before serving. This keeps the salad fresh and crisp. If you store it in the fridge, it lasts for up to two days. Just remember to toss it well before serving.

What are some good dressings to use?

The dressing I love for this salad includes balsamic vinegar, olive oil, and honey. You can also try lemon juice or a yogurt-based dressing. A light vinaigrette works well too. If you want a creamy option, use ranch or poppy seed dressing. Experiment with flavors you enjoy!

How do I make this salad gluten-free?

Making this salad gluten-free is easy. Just use quinoa, which is naturally gluten-free. Double-check that the balsamic vinegar does not contain any gluten. Most brands are safe, but it’s good to be sure. You can enjoy this salad without worry!

We've covered how to make a delicious and healthy salad. You learned about the key ingredients, optional additions, and their nutritional side. I shared steps to cook quinoa and prepare the dressing. Tips for cooking and slicing enhance your skills. You can also explore variations, storing methods, and answers to common questions.

This salad is easy to customize. You can make it fit your diet and taste. Enjoy making this dish often!