This Strawberry Spinach Quinoa Salad is perfect to make this spring and summer when berries are at their peak. It will also be a lovely salad to make for Mother’s Day. It can be served with brunch or dinner. This salad takes almost no time to make if you cook your quinoa ahead of time. If you don’t cook it ahead of time, be sure to allow enough time for it to cool completely. Love this Strawberry Quinoa Salad as a tasty vegetarian lunch option, but it would also make a great side dish.

This salad is best assembled just before serving. The spinach will likely wilt if it’s sitting in the vinaigrette overnight. I also prefer the texture of the strawberries when they haven’t been sitting in the vinaigrette for too long. You can prep all of the ingredients ahead of time. For instance, cook and chill the quinoa, slice the strawberries and make the vinaigrette.

INGREDIENT SUBSTITUTIONS

This salad is easily customizable depending on what’s available at the store and your personal preferences.

Baby spinach can be substituted with baby kale or arugula.
Walnuts can be swapped with toasted almonds, pecans or pistachios.
If you don’t like quinoa try using millet or couscous.
If the strawberries not available, substitute with blackberries, raspberries or mixed berries.

More Salad Recipes:

How to make Strawberry Quinoa Spinach Salad

PREP TIME: 10 MINS COOK TIME: 15 MINS TOTAL TIME: 25 MINS COURSE: SALADS SERVINGS : 2-3

Ingredients

1 cup water
1/2 cup quinoa, rinsed
3 cups torn fresh spinach
1.5 cups sliced fresh strawberries
1/4 cup chopped walnuts, toasted
3 tbsp. reduced-fat red wine vinaigrette or lemon juice or white vinegar
1/2 cup shredded cheese
1/4 teaspoon freshly ground pepper
1 tsp crushed red pepper
salt (opt)

Instructions

Heat a small skillet over low heat, add walnuts, toast them until lightly browned. Keep them aside.
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff off with a fork. Cool slightly.
In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette or lemon juice, toss to coat. Sprinkle with cheese, crushed red pepper, salt and pepper.
Serve immediately.
Leftovers can be refrigerated for 2-3 days.

Tips

To toast nuts in oven, bake in a shallow pan in a 350° oven for 5-10 minutes until lightly browned, stirring occasionally.
Vegans can replace cheese with vegan cheese.
Vinegar can be replaced by lemon or lime juice.
May add honey if you like sweeter taste.
Use any berries or fruits you like.
You can try using millets or couscous instead of quinoa for variation.

Step by step photo instructions

Heat a small skillet over low heat, add walnuts, toast them until lightly browned. Keep them aside.

2. Rinse quinoa 2-3 times in a strainer.

3. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until water is absorbed. Remove from heat; fluff off with a fork. Cool slightly.

4. In a large bowl, combine spinach, strawberries, walnuts and quinoa. Drizzle with vinaigrette; toss to coat. Sprinkle with cheese, crushed red pepper, salt and pepper.