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Strawberry Quinoa & Feta Salad

Strawberries, feta, greens, and mint make a bright, sweet, and salty spring or summer salad. A healthy gluten free & vegetarian weekday lunch or dinner!

summer / gluten free / favorite

I’m excited to be guest posting at Anthology Magazine this month with a 4-part summer salad series! If you can’t tell by now, I live on salads all summer long, so I’m excited to share some of my favorites. First up, today, is this savory-with-a punch-of-sweet strawberry & feta quinoa salad.


5.0 from 2 reviews

Strawberry Quinoa & Feta Salad

  PrintAuthor: Serves: 2 as a main, 3-4 as a sideIngredientsFor the lemon honey vinaigrette:
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons lemon juice, plus more for squeezing
  • 1 tablespoon champagne vinegar
  • ½ garlic clove, minced
  • ½ teaspoon honey
  • Sea salt and fresh black pepper
For the salad:
  • 1½ cups cooked quinoa
  • ¾ cup sliced strawberries (about 5-6 large strawberries)
  • ½ cup chopped or crumbled feta
  • ¼ cup chopped mint
  • ¼ cup chopped scallions, green and white parts
  • ⅓ cup chopped walnuts, toasted
  • 2 cups baby salad greens
  • ¼ cup sprouts (optional)
Instructions
  • Make the lemon honey vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, and honey with pinches of salt and pepper. Taste and adjust seasonings.
  • In a large bowl, toss together the quinoa, strawberries, feta, mint, scallions, walnuts, greens, and sprouts, if using. Pour in the dressing and toss again. Taste and adjust seasonings to your liking. I added a final squeeze of lemon juice and a drizzle of olive oil on top.
  • This is the kind of salad that gets better as it sits and the flavors mesh together… so if you have the patience, let it chill for 15-20 minutes before serving. Make extra if you want leftovers for lunch the next day.
    • 3.4.3177
     

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    Reinaldo Massengill

    Update: 2024-10-07

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