Summer Strawberry Quinoa Salad with Basil and Feta

Summer salads are the perfect match for warm weather. This strawberry-filled Summer Quinoa Salad is bright, refreshing, and easy to toss together. It features feta, baby spinach, and a simple homemade balsamic dressing—quick to make and a favorite at our table.

This recipe was originally published in April 2017. Photos and text were updated in May 2020 to add process photos and clarify steps.

When summer arrives I use every berry I can find in salads. This strawberry quinoa salad is one I make all season long.

I used to be skeptical about fruit in savory dishes, but over time I learned how well strawberries brighten salads. Now I add berries whenever I can.

This Summer Quinoa Salad is my go-to for relaxed patio meals. It’s simple, satisfying, and makes a great side or light main.

I was once intimidated by quinoa, but it’s easy to cook—don’t let it stop you from trying it. One cup uncooked yields about three cups cooked.

A few years ago I tried a salad with strawberries, feta, and cilantro and was instantly hooked. This version is just as tasty and easy to prepare.

What you need to make this Salad:

• Quinoa: simple to cook—typically 1 cup quinoa to 2 cups water. You can also buy pre-cooked quinoa in some stores. One cup uncooked yields roughly three cups cooked.
• Baby spinach, fresh sliced strawberries, crumbled feta, red onion, cilantro, garlic, balsamic vinegar, olive oil, sea salt, and cracked pepper.

How to make this recipe:

• Prepare the dressing: whisk together balsamic vinegar, olive oil, minced garlic, sea salt, and cracked pepper in a small bowl. Set aside.
• Cook the quinoa following package directions (commonly 1 cup quinoa to 2 cups water—bring to a boil, cover, then simmer until tender, about 15–20 minutes).
• When the quinoa is done, transfer it directly from the pot into a large mixing bowl with the baby spinach and stir. The warm quinoa will gently wilt the spinach.
• Add the thinly chopped red onion, chopped cilantro, and the dressing. Toss to combine so the flavors meld.
• Gently fold in the sliced strawberries and crumbled feta. Chill the salad for 20–30 minutes before serving, or enjoy right away if you can’t wait.

Notes:

• This salad is best when assembled shortly before serving. Strawberries tend to bleed and lose color if the salad sits too long. If you need to prep ahead, make the quinoa, chop ingredients, and keep the strawberries separate until serving.
• If the salad sits for several hours, add a light drizzle of olive oil and toss again before serving to refresh the texture and flavor.
• For a heartier meal, top the salad with grilled chicken or your favorite protein.

Ingredients (serves 6)

• 1 cup uncooked quinoa
• 1 ½ cups baby spinach
• 1 pint sliced fresh strawberries
• ¼ cup thinly chopped red onion
• 1–2 garlic cloves, minced
• 1 cup crumbled feta
• 3 tbsp balsamic vinegar
• ⅓ cup olive oil
• ⅓ cup chopped cilantro
• ½ tsp cracked pepper
• ½ tsp sea salt

Instructions

• Slice and chop all ingredients and set them aside.
• Whisk the balsamic, olive oil, minced garlic, salt, and pepper in a small bowl to make the dressing.
• Cook the quinoa according to package directions. When finished, add it to the mixing bowl with spinach and stir so the spinach wilts slightly.
• Add the chopped red onion, cilantro, and dressing; toss to combine.
• Fold in the strawberries and feta. Chill for 20–30 minutes if desired, then serve.

If you make this recipe, leave a comment and tell me how it turned out!