This fresh and vibrant quinoa salad combines the sweetness of ripe strawberries with the creamy tang of feta cheese. Tossed with fresh greens, crunchy almonds, and a light citrus vinaigrette, it’s a perfect celebration of spring flavors—ideal for a Mother’s Day brunch or any sunny afternoon.
FULL RECIPE
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 cup sliced fresh strawberries
- 1/2 cup crumbled feta cheese
- 2 cups mixed baby greens or arugula
- 1/4 cup sliced almonds, toasted
- 2 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
Directions
- In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper.
- In a large bowl, combine cooled quinoa, strawberries, feta, greens, almonds, and basil.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes before serving.
Nutritional Information
- Calories: 310
- Protein: 9g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
Flavor Profile and Balance
This quinoa salad delivers a beautiful balance of sweet, salty, tangy, and earthy flavors. The strawberries add a burst of juicy sweetness, while the feta cheese provides a salty contrast. The quinoa acts as a hearty and slightly nutty base that pairs well with both. The fresh greens add a peppery bite, and the lemony vinaigrette ties everything together with a bright citrus note.
Texture Variety
A key appeal of this salad is its contrasting textures. The softness of cooked quinoa and crumbled feta is balanced by the crunch of fresh greens and sliced almonds. Strawberries lend a tender juiciness that plays well against the crisp texture of toasted nuts and leafy greens, making each bite layered and interesting.
Seasonal Appeal
This dish is a springtime favorite thanks to the use of fresh strawberries and herbs. These ingredients are at their peak during spring, which enhances the flavor and freshness of the salad. It’s the kind of light, uplifting meal that feels just right for warm weather and seasonal gatherings.
Nutritional Benefits
This salad is packed with nutrients. Quinoa is a complete protein, providing all nine essential amino acids, while also being rich in fiber and iron. Strawberries offer a good dose of vitamin C and antioxidants. The greens and herbs bring in folate, vitamin K, and phytonutrients, while almonds contribute heart-healthy fats.
Meal Versatility
This recipe can be served as a main dish or a side. It’s filling enough on its own for a light lunch but can also complement grilled chicken or fish. It works well at a picnic, brunch, potluck, or as part of a multi-course dinner.
Make-Ahead Friendly
This salad is ideal for meal prep or making in advance for gatherings. You can prepare the quinoa and dressing ahead of time, then toss everything together shortly before serving. The flavors even deepen slightly as they sit, making leftovers just as enjoyable.
Customizable Options
The recipe is highly adaptable. You can substitute goat cheese for feta, use spinach instead of mixed greens, or switch strawberries for blueberries or sliced peaches. Nuts can be swapped for sunflower seeds, and basil can be replaced with mint for a different herbaceous touch.
Dietary Accommodation
This salad is naturally gluten-free and vegetarian. It can be made vegan by omitting the feta or replacing it with a plant-based cheese. The dressing is light and contains no processed ingredients, making it suitable for clean eating plans as well.
Kid-Friendly Elements
Despite its sophisticated flavor profile, many kids enjoy this salad due to the sweetness of the strawberries and the mild nuttiness of quinoa. It’s a great way to introduce children to new textures and ingredients in a familiar, approachable format.
Presentation and Appeal
Visually, this salad is stunning. The deep reds of the strawberries, the creamy white of the feta, and the bright green leaves create a vibrant and inviting dish. It’s the kind of meal that looks just as good on a springtime brunch table as it tastes.
Cultural Influences
This dish takes inspiration from Mediterranean and Californian cuisine. The use of olive oil, balsamic vinegar, and feta speaks to Mediterranean flavors, while the combination of fruit and fresh herbs is common in California-style dishes that emphasize freshness and lightness.
Eco-Friendly and Sustainable
Quinoa is a sustainable crop that requires less water than rice and grows well in poor soil. Using local strawberries and greens in season also reduces the carbon footprint. This salad supports eco-conscious eating without sacrificing flavor.
Perfect for Celebrations
Whether it’s Mother’s Day, a baby shower, or an outdoor spring gathering, this salad fits right in. It feels festive without being heavy, and it’s easy to scale up for a crowd. The bright colors and fresh flavors make it an ideal celebration dish.
Time-Saving Qualities
This salad can be made in under 30 minutes, making it a great choice for busy weeknights or last-minute guests. It doesn’t require any complicated cooking techniques, just simple prep and mixing. It’s proof that quick meals can still feel special.
Allergy Awareness
For those with food sensitivities, this dish can be adapted easily. It’s free from gluten and can be made dairy-free or nut-free. These simple swaps ensure it can be enjoyed by a wide variety of guests, making it a host-friendly option.
Storage and Leftovers
The salad holds up well in the fridge for up to two days. Store the dressing separately if you want to preserve the texture of the greens, or mix it all together and enjoy a more marinated flavor the next day. It’s a great lunchbox option, too.
Pairing Suggestions
Pair this salad with a crisp white wine like Sauvignon Blanc or a sparkling lemonade for a non-alcoholic option. It also goes beautifully with grilled dishes, artisan bread, or light soups. As a side, it complements everything from roasted vegetables to chicken skewers.
Ingredient Quality Matters
Using high-quality, fresh ingredients makes a noticeable difference in this salad. Choose ripe strawberries, creamy feta, and fresh herbs. If possible, use cold-pressed olive oil and good-quality balsamic vinegar to elevate the dressing.
Cooking Tips
Rinse the quinoa before cooking to remove its natural bitterness. Toast the almonds for extra flavor and crunch. If you want to boost the protein content, add grilled chicken or chickpeas. Letting the salad rest for 10 minutes before serving allows the flavors to meld.
Conclusion
This quinoa salad with feta and strawberries is more than just a seasonal dish—it’s a celebration of flavor, nutrition, and ease. It invites creativity and flexibility while delivering a memorable taste experience. Whether you’re serving it at a spring celebration or packing it for lunch, this recipe offers beauty, health, and convenience in every bite. Its vibrant presentation and fresh ingredients make it a recipe that stands out on any table, and one that’s bound to become a repeat favorite.