Strawberry and Quinoa Salad with Lemon Vinaigrette
Recipe Updated: 3/26/2025
I have a new salad obsession, and I think you’re going to love it too!
The first time I had this fresh and flavorful strawberry and quinoa salad was at a friend’s house, and I was instantly hooked. Naturally, I had to go home and try to recreate it myself. It’s a simple dish, but getting the vinaigrette just right took some experimenting. After some trial and error, I landed on this light, lemony, and oh-so-refreshing creation. Perfect for summertime, it’s packed with flavor, and thanks to quinoa’s impressive 8g of protein per cup, it makes for a satisfying and wholesome high protein meatless meal. And for a vegan meal, leave out the feta cheese.
Why You’ll Love This Salad
This salad is not only delicious but also packed with nutrients that will fuel your body and keep you feeling great.
- Strawberries are rich in antioxidants, vitamin C, and fiber, supporting immune health and glowing skin.
- Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it an excellent plant-based protein source.
- Spinach is loaded with iron, magnesium, and vitamins A and K, helping to boost energy and support bone health.
- Cashews add healthy fats, protein, and a satisfying crunch, while
- Feta cheese provides a tangy contrast and a dose of calcium.
- The lemon vinaigrette not only enhances the flavors but also provides a vitamin C boost and supports digestion.
Let’s get started!
Step 1: Cook the Quinoa
Start by cooking 1 cup of dry quinoa according to the package instructions. Once it’s done, let it cool completely. If you’re short on time, spread the cooked quinoa on a shallow dish and let cool. Pop it in the freezer for about 30 minutes to speed up the cooling process.
Step 2: Make the Lemon Vinaigrette
For the dressing, whisk together:
- Fresh lemon juice
- Olive oil
- Honey
- Ground mustard
- Salt & pepper to taste
This simple vinaigrette brings a bright and tangy balance to the salad.
Step 3: Gather Your Ingredients
Here’s what you’ll need:
- 1 lb strawberries, quartered
- 1 small red bell pepper, diced (about 1 cup)
- 1/2 – 1 cup cashews
- 3 – 4 cups baby spinach
- 1/4 – 1/2 cup feta cheese
- 2 Tbsp fresh rosemary, chopped
Side note: If you notice a suspiciously smaller pile of strawberries, you might have some sneaky taste-testers around (or maybe that’s just me?).
Step 4: Assemble the Salad
In a bowl, mix the cooled quinoa with the diced red peppers, strawberries, rosemary, and lemon vinaigrette. If you’re planning to eat the salad right away, toss in the spinach. Otherwise, wait to add the spinach until serving, as it can get a little wilty if it sits too long with the acidic ingredients (think overnight—not a deal-breaker for lunch, though!).
Step 5: Final Touches
Once everything is combined, top it off with crumbled feta and crunchy cashews for an extra layer of texture and flavor. Trust me—don’t skip the cashews (unless you have a nut allergy, of course!).
Enjoy!
This salad is light, vibrant, and packed with goodness. Whether you’re making it for a summer gathering, a quick lunch, or a simple dinner, it’s bound to become a favorite.
Let me know if you try it—I’d love to hear what you think!
Quinoa Salad with Lemon Vinaigrette
Ingredients
- Dressing:
- Juice of 1 lemon or 3Tbsp Lemon juice fresh is best, but can use bottled
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Honey
- 1/2 tsp ground musturd
- Pinch Sea Salt
- Fresh Ground Pepper
- For Salad
- 1-2 cups cooked Quinoa see picture in post
- 1 lb strawberries quartered or sliced
- 1 cup red bell pepper 1/2 large red bell pepper or 1 small
- 2 TBsp fresh rosemary finely chopped
- ~1/4-1/2cup Cashews
- 1/4- 1/2 cup Feta cheese
- 3-4 cups of fresh baby spinach
Instructions
- Combine cooked and cooled quinoa with strawberries, bell pepper, rosemary and dressing.
- Individual bowls toss with mixture with baby spinach and topp with feta and cashews as desired.
- Enjoy!
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