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Strawberry Spinach Quinoa Salad Fresh and Flavorful Dish

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To make a tasty Strawberry Spinach Quinoa Salad, gather these ingredients: - 1 cup quinoa, rinsed - 2 cups water - 4 cups fresh baby spinach, washed and dried - 1 cup strawberries, hulled and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, chopped - 1/4 cup red onion, thinly sliced - 1/4 cup orange juice - 2 tablespoons olive oil - 1 tablespoon honey (or maple syrup for vegan option) - Salt and pepper to taste Each ingredient in this salad brings great nutrition. Quinoa is a complete protein. It helps build muscle and keeps you full. Spinach is rich in iron and vitamins A and C. It supports your immune system. Strawberries are high in vitamin C and antioxidants. They add a sweet touch and help fight inflammation. Feta cheese adds calcium and protein, while walnuts provide healthy fats and fiber. Each bite is not only delicious but also healthy. If you want to change things up, you have options. Use brown rice instead of quinoa for a different grain. For a nut-free version, skip the walnuts or add sunflower seeds instead. You can use goat cheese in place of feta cheese for a tangy flavor. If you need a vegan option, swap honey for maple syrup. This makes the salad friendly for all diets. {{ingredient_image_1}} To cook quinoa, start by bringing 2 cups of water to a boil in a medium pot. Once boiling, add 1 cup of rinsed quinoa. Rinsing helps remove the bitter coating called saponin. After adding the quinoa, lower the heat and cover the pot. Let it simmer for about 15 minutes. You know it's done when the grains are fluffy and the water is gone. After cooking, take the pot off the heat and let it cool. This step is key to making sure your salad is fresh and not soggy. For the dressing, grab a small bowl. Combine 1/4 cup of orange juice, 2 tablespoons of olive oil, and 1 tablespoon of honey. You can swap the honey for maple syrup if you want a vegan option. Add salt and pepper to taste. Whisk everything together until it’s smooth. This dressing gives the salad a bright flavor. Adjust the seasoning if needed. A good dressing can really elevate your dish! In a large bowl, mix your cooked quinoa, 4 cups of fresh baby spinach, and 1 cup of sliced strawberries. Add in 1/2 cup of crumbled feta cheese, 1/4 cup of chopped walnuts, and 1/4 cup of thinly sliced red onion. Drizzle the dressing over the salad. Toss everything gently to combine. Be careful not to mash the strawberries; you want them whole for that burst of flavor. Let the salad sit for about 10 minutes before serving. This helps the flavors meld together. For a nice touch, serve the salad in a shallow bowl. Garnish with extra strawberries and walnuts for a beautiful look. Enjoy your fresh and flavorful Strawberry Spinach Quinoa Salad! Rinsing quinoa is key to a great texture. It removes the bitter coating called saponin. Use a fine mesh strainer for best results. Rinse under cold water for about 2 minutes. Swirl the quinoa gently to help wash away the saponin. This step truly makes a difference in flavor. To keep your salad fresh, store it in an airtight container. Add the dressing just before serving. This keeps the greens crisp and the quinoa fluffy. You can also layer the ingredients. Place the quinoa at the bottom, then add spinach, strawberries, and cheese. This method helps keep everything fresh. This salad shines at picnics and barbecues. Serve it as a light lunch or dinner. It pairs well with grilled chicken or fish. For a brunch, add a poached egg on top. You can also serve it as a side dish for holiday meals. The bright colors make it festive and attractive. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and strawberries for the best flavor and texture in your salad. Chill the Quinoa: Let the cooked quinoa cool down completely before adding it to the salad to prevent wilting the spinach. Customize Your Nuts: Feel free to substitute walnuts with other nuts like pecans or almonds for a different flavor profile. Make Ahead: Prepare the salad a few hours in advance; just keep the dressing separate until serving to maintain freshness. {{image_2}} You can add protein to your salad for extra energy. Grilled chicken works great here. Simply slice it and mix it in. If you prefer a plant-based option, tofu is perfect. Press it, cube it, and sauté until golden. Both options will make your salad more filling and satisfying. For a vegan twist, swap honey for maple syrup. It adds sweetness without any animal products. Use the same amount, one tablespoon, in your dressing. This keeps the flavor rich and delicious while catering to vegan diets. You can switch up the fruits based on what’s in season. Try ripe peaches in summer or crisp apples in fall. Each fruit adds new flavors and textures. Experimenting with fruits can keep the salad fresh and exciting every time you make it! To keep your salad fresh, store it in an airtight container. Make sure to separate the dressing. This way, the salad will not get soggy. Place the quinoa salad in the fridge. It stays tasty and safe to eat. The salad lasts for about three days in the fridge. After that, the spinach may wilt. The strawberries can lose their sweet crunch, too. Always check for any signs of spoilage before eating. Quinoa is best served cold or at room temperature. If you want warm quinoa, heat it gently. Use the microwave in short bursts, stirring in between. Avoid boiling it again, as that can change the texture. Yes, you can make this salad ahead. I suggest preparing the quinoa, washing the spinach, and slicing the strawberries in advance. Store them in separate containers to keep them fresh. You can mix everything just before serving. This way, your salad stays crisp and bright. Feel free to customize your salad! Some great additions include: - Grilled chicken or tofu for protein - Avocado for creaminess - Other fruits like blueberries or raspberries - Seeds like pumpkin or sunflower for crunch - Different nuts like almonds or pecans for flavor To make the dressing vegan, simply swap honey for maple syrup. This keeps it sweet and plant-based. Mix the maple syrup with the other dressing ingredients, and you’re good to go! You learned about key ingredients and their benefits. I shared how to cook quinoa and make dressing. I offered tips for keeping your salad fresh and gave serving ideas. You can add protein or fruit to make it your own. Remember to store leftovers correctly and check the FAQs for extra help. This recipe can fit your needs and tastes. Enjoy making your salads fun and healthy!

WANT TO SAVE THIS RECIPE?

Looking for a fresh and tasty salad that packs a nutritional punch? Try my Strawberry Spinach Quinoa Salad! This light dish combines juicy strawberries, tender spinach, and protein-rich quinoa for a delightful meal. Whether you’re prepping for a picnic or need something healthy for lunch, this salad is perfect. I’ll guide you step-by-step on how to make it, share helpful tips, and explore fun variations. Let’s dive in!

Why I Love This Recipe

  1. Fresh and Vibrant Flavors: This salad combines the sweetness of strawberries with the freshness of spinach, creating a delightful flavor profile that is both refreshing and satisfying.
  2. Nutritious and Wholesome: Quinoa adds a protein boost, while walnuts and feta provide healthy fats, making this salad a nutritious option for any meal.
  3. Quick and Easy Preparation: With minimal cooking and prep time, this salad can be whipped up in just 30 minutes, perfect for a busy weeknight or a last-minute gathering.
  4. Versatile and Customizable: This recipe can be easily adjusted to suit your tastes or dietary needs, allowing you to swap out ingredients or add your favorite toppings.

Ingredients

Detailed list of ingredients

To make a tasty Strawberry Spinach Quinoa Salad, gather these ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 cups fresh baby spinach, washed and dried
  • 1 cup strawberries, hulled and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey (or maple syrup for vegan option)
  • Salt and pepper to taste

Nutritional benefits of key ingredients

Each ingredient in this salad brings great nutrition. Quinoa is a complete protein. It helps build muscle and keeps you full. Spinach is rich in iron and vitamins A and C. It supports your immune system. Strawberries are high in vitamin C and antioxidants. They add a sweet touch and help fight inflammation. Feta cheese adds calcium and protein, while walnuts provide healthy fats and fiber. Each bite is not only delicious but also healthy.

Suggested substitutions for dietary preferences

If you want to change things up, you have options. Use brown rice instead of quinoa for a different grain. For a nut-free version, skip the walnuts or add sunflower seeds instead. You can use goat cheese in place of feta cheese for a tangy flavor. If you need a vegan option, swap honey for maple syrup. This makes the salad friendly for all diets.

Step-by-Step Instructions

Cooking quinoa perfectly

To cook quinoa, start by bringing 2 cups of water to a boil in a medium pot. Once boiling, add 1 cup of rinsed quinoa. Rinsing helps remove the bitter coating called saponin. After adding the quinoa, lower the heat and cover the pot. Let it simmer for about 15 minutes.

You know it’s done when the grains are fluffy and the water is gone. After cooking, take the pot off the heat and let it cool. This step is key to making sure your salad is fresh and not soggy.

Making the dressing from scratch

For the dressing, grab a small bowl. Combine 1/4 cup of orange juice, 2 tablespoons of olive oil, and 1 tablespoon of honey. You can swap the honey for maple syrup if you want a vegan option.

Add salt and pepper to taste. Whisk everything together until it’s smooth. This dressing gives the salad a bright flavor. Adjust the seasoning if needed. A good dressing can really elevate your dish!

Assembling the salad

In a large bowl, mix your cooked quinoa, 4 cups of fresh baby spinach, and 1 cup of sliced strawberries. Add in 1/2 cup of crumbled feta cheese, 1/4 cup of chopped walnuts, and 1/4 cup of thinly sliced red onion.

Drizzle the dressing over the salad. Toss everything gently to combine. Be careful not to mash the strawberries; you want them whole for that burst of flavor. Let the salad sit for about 10 minutes before serving. This helps the flavors meld together.

For a nice touch, serve the salad in a shallow bowl. Garnish with extra strawberries and walnuts for a beautiful look. Enjoy your fresh and flavorful Strawberry Spinach Quinoa Salad!

Tips & Tricks

Best practices for rinsing quinoa

Rinsing quinoa is key to a great texture. It removes the bitter coating called saponin. Use a fine mesh strainer for best results. Rinse under cold water for about 2 minutes. Swirl the quinoa gently to help wash away the saponin. This step truly makes a difference in flavor.

How to keep the salad fresh longer

To keep your salad fresh, store it in an airtight container. Add the dressing just before serving. This keeps the greens crisp and the quinoa fluffy. You can also layer the ingredients. Place the quinoa at the bottom, then add spinach, strawberries, and cheese. This method helps keep everything fresh.

Serving suggestions for different occasions

This salad shines at picnics and barbecues. Serve it as a light lunch or dinner. It pairs well with grilled chicken or fish. For a brunch, add a poached egg on top. You can also serve it as a side dish for holiday meals. The bright colors make it festive and attractive.

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh spinach and strawberries for the best flavor and texture in your salad.
  2. Chill the Quinoa: Let the cooked quinoa cool down completely before adding it to the salad to prevent wilting the spinach.
  3. Customize Your Nuts: Feel free to substitute walnuts with other nuts like pecans or almonds for a different flavor profile.
  4. Make Ahead: Prepare the salad a few hours in advance; just keep the dressing separate until serving to maintain freshness.

Variations

Adding protein: chicken or tofu

You can add protein to your salad for extra energy. Grilled chicken works great here. Simply slice it and mix it in. If you prefer a plant-based option, tofu is perfect. Press it, cube it, and sauté until golden. Both options will make your salad more filling and satisfying.

Vegan option with maple syrup

For a vegan twist, swap honey for maple syrup. It adds sweetness without any animal products. Use the same amount, one tablespoon, in your dressing. This keeps the flavor rich and delicious while catering to vegan diets.

Seasonal fruit variations

You can switch up the fruits based on what’s in season. Try ripe peaches in summer or crisp apples in fall. Each fruit adds new flavors and textures. Experimenting with fruits can keep the salad fresh and exciting every time you make it!

Storage Info

Best way to store leftovers

To keep your salad fresh, store it in an airtight container. Make sure to separate the dressing. This way, the salad will not get soggy. Place the quinoa salad in the fridge. It stays tasty and safe to eat.

How long the salad stays fresh

The salad lasts for about three days in the fridge. After that, the spinach may wilt. The strawberries can lose their sweet crunch, too. Always check for any signs of spoilage before eating.

Reheating tips for quinoa-based dishes

Quinoa is best served cold or at room temperature. If you want warm quinoa, heat it gently. Use the microwave in short bursts, stirring in between. Avoid boiling it again, as that can change the texture.

FAQs

Can I make this salad ahead of time?

Yes, you can make this salad ahead. I suggest preparing the quinoa, washing the spinach, and slicing the strawberries in advance. Store them in separate containers to keep them fresh. You can mix everything just before serving. This way, your salad stays crisp and bright.

What other ingredients can I add?

Feel free to customize your salad! Some great additions include:

  • Grilled chicken or tofu for protein
  • Avocado for creaminess
  • Other fruits like blueberries or raspberries
  • Seeds like pumpkin or sunflower for crunch
  • Different nuts like almonds or pecans for flavor

How to make the dressing vegan?

To make the dressing vegan, simply swap honey for maple syrup. This keeps it sweet and plant-based. Mix the maple syrup with the other dressing ingredients, and you’re good to go!

You learned about key ingredients and their benefits. I shared how to cook quinoa and make dressing. I offered tips for keeping your salad fresh and gave serving ideas. You can add protein or fruit to make it your own. Remember to store leftovers correctly and check the FAQs for extra help. This recipe can fit your needs and tastes. Enjoy making your salads fun and health

To make a tasty Strawberry Spinach Quinoa Salad, gather these ingredients: - 1 cup quinoa, rinsed - 2 cups water - 4 cups fresh baby spinach, washed and dried - 1 cup strawberries, hulled and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, chopped - 1/4 cup red onion, thinly sliced - 1/4 cup orange juice - 2 tablespoons olive oil - 1 tablespoon honey (or maple syrup for vegan option) - Salt and pepper to taste Each ingredient in this salad brings great nutrition. Quinoa is a complete protein. It helps build muscle and keeps you full. Spinach is rich in iron and vitamins A and C. It supports your immune system. Strawberries are high in vitamin C and antioxidants. They add a sweet touch and help fight inflammation. Feta cheese adds calcium and protein, while walnuts provide healthy fats and fiber. Each bite is not only delicious but also healthy. If you want to change things up, you have options. Use brown rice instead of quinoa for a different grain. For a nut-free version, skip the walnuts or add sunflower seeds instead. You can use goat cheese in place of feta cheese for a tangy flavor. If you need a vegan option, swap honey for maple syrup. This makes the salad friendly for all diets. {{ingredient_image_1}} To cook quinoa, start by bringing 2 cups of water to a boil in a medium pot. Once boiling, add 1 cup of rinsed quinoa. Rinsing helps remove the bitter coating called saponin. After adding the quinoa, lower the heat and cover the pot. Let it simmer for about 15 minutes. You know it's done when the grains are fluffy and the water is gone. After cooking, take the pot off the heat and let it cool. This step is key to making sure your salad is fresh and not soggy. For the dressing, grab a small bowl. Combine 1/4 cup of orange juice, 2 tablespoons of olive oil, and 1 tablespoon of honey. You can swap the honey for maple syrup if you want a vegan option. Add salt and pepper to taste. Whisk everything together until it’s smooth. This dressing gives the salad a bright flavor. Adjust the seasoning if needed. A good dressing can really elevate your dish! In a large bowl, mix your cooked quinoa, 4 cups of fresh baby spinach, and 1 cup of sliced strawberries. Add in 1/2 cup of crumbled feta cheese, 1/4 cup of chopped walnuts, and 1/4 cup of thinly sliced red onion. Drizzle the dressing over the salad. Toss everything gently to combine. Be careful not to mash the strawberries; you want them whole for that burst of flavor. Let the salad sit for about 10 minutes before serving. This helps the flavors meld together. For a nice touch, serve the salad in a shallow bowl. Garnish with extra strawberries and walnuts for a beautiful look. Enjoy your fresh and flavorful Strawberry Spinach Quinoa Salad! Rinsing quinoa is key to a great texture. It removes the bitter coating called saponin. Use a fine mesh strainer for best results. Rinse under cold water for about 2 minutes. Swirl the quinoa gently to help wash away the saponin. This step truly makes a difference in flavor. To keep your salad fresh, store it in an airtight container. Add the dressing just before serving. This keeps the greens crisp and the quinoa fluffy. You can also layer the ingredients. Place the quinoa at the bottom, then add spinach, strawberries, and cheese. This method helps keep everything fresh. This salad shines at picnics and barbecues. Serve it as a light lunch or dinner. It pairs well with grilled chicken or fish. For a brunch, add a poached egg on top. You can also serve it as a side dish for holiday meals. The bright colors make it festive and attractive. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and strawberries for the best flavor and texture in your salad. Chill the Quinoa: Let the cooked quinoa cool down completely before adding it to the salad to prevent wilting the spinach. Customize Your Nuts: Feel free to substitute walnuts with other nuts like pecans or almonds for a different flavor profile. Make Ahead: Prepare the salad a few hours in advance; just keep the dressing separate until serving to maintain freshness. {{image_2}} You can add protein to your salad for extra energy. Grilled chicken works great here. Simply slice it and mix it in. If you prefer a plant-based option, tofu is perfect. Press it, cube it, and sauté until golden. Both options will make your salad more filling and satisfying. For a vegan twist, swap honey for maple syrup. It adds sweetness without any animal products. Use the same amount, one tablespoon, in your dressing. This keeps the flavor rich and delicious while catering to vegan diets. You can switch up the fruits based on what’s in season. Try ripe peaches in summer or crisp apples in fall. Each fruit adds new flavors and textures. Experimenting with fruits can keep the salad fresh and exciting every time you make it! To keep your salad fresh, store it in an airtight container. Make sure to separate the dressing. This way, the salad will not get soggy. Place the quinoa salad in the fridge. It stays tasty and safe to eat. The salad lasts for about three days in the fridge. After that, the spinach may wilt. The strawberries can lose their sweet crunch, too. Always check for any signs of spoilage before eating. Quinoa is best served cold or at room temperature. If you want warm quinoa, heat it gently. Use the microwave in short bursts, stirring in between. Avoid boiling it again, as that can change the texture. Yes, you can make this salad ahead. I suggest preparing the quinoa, washing the spinach, and slicing the strawberries in advance. Store them in separate containers to keep them fresh. You can mix everything just before serving. This way, your salad stays crisp and bright. Feel free to customize your salad! Some great additions include: - Grilled chicken or tofu for protein - Avocado for creaminess - Other fruits like blueberries or raspberries - Seeds like pumpkin or sunflower for crunch - Different nuts like almonds or pecans for flavor To make the dressing vegan, simply swap honey for maple syrup. This keeps it sweet and plant-based. Mix the maple syrup with the other dressing ingredients, and you’re good to go! You learned about key ingredients and their benefits. I shared how to cook quinoa and make dressing. I offered tips for keeping your salad fresh and gave serving ideas. You can add protein or fruit to make it your own. Remember to store leftovers correctly and check the FAQs for extra help. This recipe can fit your needs and tastes. Enjoy making your salads fun and healthy!

Strawberry Spinach Quinoa Salad

Looking for a refreshing dish? Try this Strawberry Spinach Quinoa Salad, perfect for summer! Packed with flavors and nutrients, this strawberry quinoa salad combines fresh spinach and feta for a delightful twist. It’s one of the healthiest quinoa recipes you’ll find, ideal for gatherings or meal prep. Enjoy this quinoa salad with feta as a light lunch or side. Save this recipe for your next summer salad ideas! #HealthyRecipes #QuinoaSalad #SummerSalads #Foodie
Print Recipe
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Ingredients

  

1 cup quinoa, rinsed

2 cups water

4 cups fresh baby spinach, washed and dried

1 cup strawberries, hulled and sliced

1/2 cup feta cheese, crumbled

1/4 cup walnuts, chopped

1/4 cup red onion, thinly sliced

1/4 cup orange juice

2 tablespoons olive oil

1 tablespoon honey (or maple syrup for vegan option)

Salt and pepper to taste

Instructions

 

In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

    In a small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper to create the dressing. Adjust seasoning to taste.

      In a large bowl, combine the cooked quinoa, spinach, sliced strawberries, crumbled feta cheese, chopped walnuts, and red onion.

        Drizzle the dressing over the salad and gently toss to combine everything evenly, taking care not to mash the strawberries.

          Let the salad sit for about 10 minutes before serving to allow the flavors to meld.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              – Presentation Tips: Serve the salad in a large, shallow bowl and garnish with extra strawberries and a few walnut pieces on top for a beautiful contrast. Drizzle a little extra dressing over the top just before serving.

                To make a tasty Strawberry Spinach Quinoa Salad, gather these ingredients: - 1 cup quinoa, rinsed - 2 cups water - 4 cups fresh baby spinach, washed and dried - 1 cup strawberries, hulled and sliced - 1/2 cup feta cheese, crumbled - 1/4 cup walnuts, chopped - 1/4 cup red onion, thinly sliced - 1/4 cup orange juice - 2 tablespoons olive oil - 1 tablespoon honey (or maple syrup for vegan option) - Salt and pepper to taste Each ingredient in this salad brings great nutrition. Quinoa is a complete protein. It helps build muscle and keeps you full. Spinach is rich in iron and vitamins A and C. It supports your immune system. Strawberries are high in vitamin C and antioxidants. They add a sweet touch and help fight inflammation. Feta cheese adds calcium and protein, while walnuts provide healthy fats and fiber. Each bite is not only delicious but also healthy. If you want to change things up, you have options. Use brown rice instead of quinoa for a different grain. For a nut-free version, skip the walnuts or add sunflower seeds instead. You can use goat cheese in place of feta cheese for a tangy flavor. If you need a vegan option, swap honey for maple syrup. This makes the salad friendly for all diets. {{ingredient_image_1}} To cook quinoa, start by bringing 2 cups of water to a boil in a medium pot. Once boiling, add 1 cup of rinsed quinoa. Rinsing helps remove the bitter coating called saponin. After adding the quinoa, lower the heat and cover the pot. Let it simmer for about 15 minutes. You know it's done when the grains are fluffy and the water is gone. After cooking, take the pot off the heat and let it cool. This step is key to making sure your salad is fresh and not soggy. For the dressing, grab a small bowl. Combine 1/4 cup of orange juice, 2 tablespoons of olive oil, and 1 tablespoon of honey. You can swap the honey for maple syrup if you want a vegan option. Add salt and pepper to taste. Whisk everything together until it’s smooth. This dressing gives the salad a bright flavor. Adjust the seasoning if needed. A good dressing can really elevate your dish! In a large bowl, mix your cooked quinoa, 4 cups of fresh baby spinach, and 1 cup of sliced strawberries. Add in 1/2 cup of crumbled feta cheese, 1/4 cup of chopped walnuts, and 1/4 cup of thinly sliced red onion. Drizzle the dressing over the salad. Toss everything gently to combine. Be careful not to mash the strawberries; you want them whole for that burst of flavor. Let the salad sit for about 10 minutes before serving. This helps the flavors meld together. For a nice touch, serve the salad in a shallow bowl. Garnish with extra strawberries and walnuts for a beautiful look. Enjoy your fresh and flavorful Strawberry Spinach Quinoa Salad! Rinsing quinoa is key to a great texture. It removes the bitter coating called saponin. Use a fine mesh strainer for best results. Rinse under cold water for about 2 minutes. Swirl the quinoa gently to help wash away the saponin. This step truly makes a difference in flavor. To keep your salad fresh, store it in an airtight container. Add the dressing just before serving. This keeps the greens crisp and the quinoa fluffy. You can also layer the ingredients. Place the quinoa at the bottom, then add spinach, strawberries, and cheese. This method helps keep everything fresh. This salad shines at picnics and barbecues. Serve it as a light lunch or dinner. It pairs well with grilled chicken or fish. For a brunch, add a poached egg on top. You can also serve it as a side dish for holiday meals. The bright colors make it festive and attractive. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and strawberries for the best flavor and texture in your salad. Chill the Quinoa: Let the cooked quinoa cool down completely before adding it to the salad to prevent wilting the spinach. Customize Your Nuts: Feel free to substitute walnuts with other nuts like pecans or almonds for a different flavor profile. Make Ahead: Prepare the salad a few hours in advance; just keep the dressing separate until serving to maintain freshness. {{image_2}} You can add protein to your salad for extra energy. Grilled chicken works great here. Simply slice it and mix it in. If you prefer a plant-based option, tofu is perfect. Press it, cube it, and sauté until golden. Both options will make your salad more filling and satisfying. For a vegan twist, swap honey for maple syrup. It adds sweetness without any animal products. Use the same amount, one tablespoon, in your dressing. This keeps the flavor rich and delicious while catering to vegan diets. You can switch up the fruits based on what’s in season. Try ripe peaches in summer or crisp apples in fall. Each fruit adds new flavors and textures. Experimenting with fruits can keep the salad fresh and exciting every time you make it! To keep your salad fresh, store it in an airtight container. Make sure to separate the dressing. This way, the salad will not get soggy. Place the quinoa salad in the fridge. It stays tasty and safe to eat. The salad lasts for about three days in the fridge. After that, the spinach may wilt. The strawberries can lose their sweet crunch, too. Always check for any signs of spoilage before eating. Quinoa is best served cold or at room temperature. If you want warm quinoa, heat it gently. Use the microwave in short bursts, stirring in between. Avoid boiling it again, as that can change the texture. Yes, you can make this salad ahead. I suggest preparing the quinoa, washing the spinach, and slicing the strawberries in advance. Store them in separate containers to keep them fresh. You can mix everything just before serving. This way, your salad stays crisp and bright. Feel free to customize your salad! Some great additions include: - Grilled chicken or tofu for protein - Avocado for creaminess - Other fruits like blueberries or raspberries - Seeds like pumpkin or sunflower for crunch - Different nuts like almonds or pecans for flavor To make the dressing vegan, simply swap honey for maple syrup. This keeps it sweet and plant-based. Mix the maple syrup with the other dressing ingredients, and you’re good to go! You learned about key ingredients and their benefits. I shared how to cook quinoa and make dressing. I offered tips for keeping your salad fresh and gave serving ideas. You can add protein or fruit to make it your own. Remember to store leftovers correctly and check the FAQs for extra help. This recipe can fit your needs and tastes. Enjoy making your salads fun and healthy!

                Strawberry Spinach Quinoa Salad

                A refreshing and nutritious salad featuring quinoa, fresh spinach, strawberries, and a light dressing.
                Print Recipe Pin Recipe
                Prep Time 15 minutes
                Cook Time 15 minutes
                Total Time 30 minutes
                Course Salad
                Cuisine American
                Servings 4 servings
                Calories 250 kcal

                Ingredients
                  

                • 1 cup quinoa, rinsed
                • 2 cups water
                • 4 cups fresh baby spinach, washed and dried
                • 1 cup strawberries, hulled and sliced
                • 1/2 cup feta cheese, crumbled
                • 1/4 cup walnuts, chopped
                • 1/4 cup red onion, thinly sliced
                • 1/4 cup orange juice
                • 2 tablespoons olive oil
                • 1 tablespoon honey (or maple syrup for vegan option)
                • to taste salt and pepper

                Instructions
                 

                • In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
                • In a small bowl, whisk together the orange juice, olive oil, honey, salt, and pepper to create the dressing. Adjust seasoning to taste.
                • In a large bowl, combine the cooked quinoa, spinach, sliced strawberries, crumbled feta cheese, chopped walnuts, and red onion.
                • Drizzle the dressing over the salad and gently toss to combine everything evenly, taking care not to mash the strawberries.
                • Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
                • Presentation Tips: Serve the salad in a large, shallow bowl and garnish with extra strawberries and a few walnut pieces on top for a beautiful contrast. Drizzle a little extra dressing over the top just before serving.

                Notes

                Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
                Keyword healthy, quinoa, salad, spinach, strawberries

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