Strawberry Spinach Quinoa Salad

Why You’ll Love Strawberry Spinach Quinoa Salad Recipe

This salad is a perfect blend of lightness and heartiness. The quinoa adds protein, the fruits bring sweetness and freshness, while the candied nuts bring a satisfying crunch. Plus, the maple vinaigrette ties it all together with a tangy-sweet flavor. It’s a great dish for meal prep, a light lunch, or a side for dinner!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Salad:
  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 cups baby spinach
  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 2 honeycrisp apples, sliced
  • ¼ cup red onion, thinly sliced
  • ½ cup sliced almonds
  • ¼ cup sunflower seeds
• For the Maple Vinaigrette:
  • ¼ cup brown sugar
  • ¼ cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ¼ cup pure maple syrup
  • ⅔ cup light olive oil
  • 1 tablespoon water
  • Salt and freshly ground black pepper (to taste)

Directions

Prepare the Dressing:

1. Whisk together the brown sugar, apple cider vinegar, Dijon mustard, maple syrup, olive oil, and water for the vinaigrette in a small bowl. Alternatively, you can add all the ingredients to a mason jar, seal the lid, and shake vigorously.
2. Refrigerate the dressing until you’re ready to toss the salad.

Cook the Quinoa:

3. In a saucepan, bring 2 cups of water to a boil and add the quinoa.
4. Once boiling, reduce the heat to low and cover. Let the quinoa simmer for 15-18 minutes.
5. After cooking, remove the pan from the heat and let it sit for about 15-20 minutes. Then fluff with a fork.
6. Transfer the quinoa to a bowl and cover it with plastic wrap. Place it in the refrigerator to cool.

Assemble the Salad:

7. In a large bowl, add 1 to 1¼ cups of cooled quinoa, spinach, sliced strawberries, blueberries, apple slices, and onion slices.
8. Drizzle the maple vinaigrette around the salad ingredients and toss lightly.

Make Candied Nuts:

9. Heat a skillet over low heat and add the brown sugar. The sugar will melt into caramel in about 2-3 minutes.
10. Quickly add the sliced almonds and sunflower seeds to the caramel, stirring with a silicon spatula.
11. Transfer the nuts immediately to a parchment-lined cookie sheet to dry, and season with a pinch of salt.
12. Once cooled, break apart the nuts into small clusters and sprinkle them over the salad.

Serve:

13. Toss everything together lightly and enjoy!

Servings and timing

This recipe makes 6 servings.

• Prep time: 20 minutes
• Cook time: 15–18 minutes (for the quinoa)
• Cooling time: 20 minutes
• Total time: 30 minutes (plus quinoa cooling time)

Storage

• Salad: Store the salad in an airtight container in the refrigerator for up to 2 days. If you’re preparing it ahead of time, keep the salad ingredients and dressing separate to prevent sogginess.
• Dressing: The dressing can be stored in an airtight container in the refrigerator for up to 5 days.
• Candied Nuts: The candied nuts can be stored in an airtight container at room temperature for up to 1 week.

Variations

• Add Protein: Top the salad with grilled chicken, shrimp, or chickpeas for extra protein.
• Swap the Fruit: Feel free to switch up the fruit based on what’s in season – raspberries, blackberries, or peaches would also work well.
• Add Cheese: Crumbled feta or goat cheese would add a creamy, tangy flavor to the salad.
• Make it Vegan: Use maple syrup and omit any dairy-based dressing.

Conclusion

This Strawberry Spinach Quinoa Salad is a perfect balance of fresh, fruity, and savory flavors, with the added crunch of candied nuts. Whether you serve it for lunch, dinner, or a side dish, it’s a nutritious and satisfying option that everyone will enjoy.