Spring Strawberry Quinoa Salad Bowl with Spinach and Lemon Dressing
A vibrant and refreshing salad featuring quinoa, fresh strawberries, and spinach, all tossed in a zesty lemon dressing. Perfect for a light lunch or a side dish during spring and summer.
Login to save, add to a plan, rate, or make a copy.
Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (4 cups) fresh spinach leaves
- (2 cups) strawberries, sliced
- (1/4 cups) red onion, thinly sliced
- (1/4 cups) feta cheese, crumbled
- (1/4 cups) walnuts, chopped
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (1 tablespoon) honey
- Salt to taste
- Pepper to taste
Instructions
- 1
Rinse 1 cup quinoa under cold water in a fine mesh strainer.
- 2
In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over medium-high heat. Add Salt to taste.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
- 4
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and allow to cool.
- 5
In a large bowl, combine 4 cups fresh spinach leaves, 2 cups sliced strawberries, and 1/4 cup thinly sliced red onion.
- 6
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon honey, salt, and pepper to taste to make the dressing.
- 7
Add the cooled quinoa to the large bowl with spinach and strawberries.
- 8
Pour the dressing over the salad and toss gently to combine all ingredients.
- 9
Top the salad with 1/4 cup crumbled feta cheese and 1/4 cup chopped walnuts before serving.
Recipe actions