This Strawberry Quinoa & Feta Salad is a vibrant blend of sweet, savory, and tangy flavors that dance on your palate. Juicy strawberries, creamy feta, and nutty quinoa come together in a refreshing harmony, while a hint of mint adds a cool, aromatic finish. Perfect for a quick lunch or a light dinner, it’s ready in just 20 minutes, making it ideal for busy days. The combination of soft quinoa, crisp greens, and juicy berries creates a delightful texture that’s both satisfying and refreshing. Packed with protein and antioxidants, this salad is as nourishing as it is delicious. It’s a dish that feels indulgent yet wholesome, perfect for any occasion.

Every bite of this salad is a celebration of summer, with the sweetness of strawberries balancing the salty richness of feta. The quinoa adds a hearty base, while a zesty dressing ties everything together with a bright, citrusy kick. It’s a versatile dish that works as a side or a main, and it’s equally at home at a picnic or a dinner table. The vibrant colors and fresh ingredients make it a feast for the eyes as well as the taste buds. Whether you’re a quinoa enthusiast or just looking for a new way to enjoy strawberries, this salad is sure to become a favorite. Simple, elegant, and bursting with flavor, it’s a recipe you’ll want to make again and again.

Fresh & Flavorful Ingredients

For the Lemon Honey Vinaigrette:
2 tablespoons extra-virgin olive oil (plus extra for drizzling)
2 tablespoons lemon juice (plus extra for squeezing)
1 tablespoon champagne vinegar (or substitute with white wine vinegar)
½ garlic clove, minced
½ teaspoon honey
Sea salt and fresh black pepper (to taste)
For the Salad:
1½ cups cooked quinoa (cooled)
¾ cup sliced strawberries (about 5-6 large strawberries)
½ cup chopped or crumbled feta (substitute with goat cheese if preferred)
¼ cup chopped mint
¼ cup chopped scallions (green and white parts)
⅓ cup chopped walnuts, toasted (substitute with almonds or pecans)
2 cups baby salad greens (e.g., spinach, arugula, or mixed greens)
¼ cup sprouts (optional, for added crunch)

Simple Step-by-Step Instructions

Make the Lemon Honey Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, and honey. Add pinches of salt and pepper, then taste and adjust seasonings as needed. Set aside.
Prepare the Salad Base: In a large bowl, combine the cooked quinoa, sliced strawberries, feta, mint, scallions, toasted walnuts, baby salad greens, and sprouts (if using).
Add the Dressing: Pour the prepared vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
Adjust and Enhance: Taste the salad and adjust seasonings if needed. For a final touch, add an extra squeeze of lemon juice and a drizzle of olive oil on top.
Let It Rest: Allow the salad to sit for 15-20 minutes before serving. This helps the flavors meld together beautifully.
Serve and Enjoy: Plate the salad and enjoy immediately, or store leftovers in an airtight container for a fresh lunch the next day.

Make It Your Own: Recipe Variations

This Strawberry Quinoa & Feta Salad is super versatile! Swap out strawberries for raspberries or blueberries for a different fruity twist. If you’re not a fan of feta, try goat cheese or even a sprinkle of Parmesan. For a nut-free version, replace walnuts with sunflower seeds or omit them entirely. Want more protein? Add grilled chicken or chickpeas for a heartier meal.

Perfect Pairings: Serving Suggestions

This salad shines as a light lunch or a vibrant side dish. Pair it with grilled salmon or lemon herb chicken for a complete dinner. It’s also great alongside a crusty baguette or a bowl of soup for a cozy meal. For a summer gathering, serve it in a large bowl with extra mint and strawberries on top for a beautiful presentation.

Keep It Fresh: Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will deepen, making it even tastier the next day! If the salad seems dry after chilling, add a splash of lemon juice or olive oil before serving. Note: The greens and sprouts may wilt slightly, so add fresh ones if you prefer a crisp texture.

Time-Saving Hacks

To save time, cook the quinoa in advance and store it in the fridge. You can also toast the walnuts ahead of time and keep them in an airtight container. Pre-slice the strawberries and chop the mint and scallions the night before. When you’re ready to eat, just toss everything together and enjoy!

Why This Salad Gets Better Over Time

This salad is a flavor powerhouse because the ingredients meld together as it sits. The quinoa absorbs the tangy vinaigrette, the strawberries soften slightly, and the mint infuses its freshness. If you can, let it chill for 15-20 minutes before serving—it’s worth the wait!