Roasted Strawberry Spinach Quinoa Salad (Printable Version)

Caramelized strawberries meet fluffy quinoa and baby spinach in this vibrant grain salad with tangy balsamic dressing.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth

→ Roasted Strawberries

03 - 1 pint fresh strawberries, hulled and halved
04 - 1 tablespoon olive oil
05 - 1 tablespoon honey or maple syrup
06 - Pinch of salt

→ Salad Base

07 - 5 oz baby spinach
08 - 1/4 cup sliced almonds or pumpkin seeds
09 - 1/4 small red onion, thinly sliced
10 - 1/3 cup crumbled feta cheese (optional)

→ Dressing

11 - 3 tablespoons olive oil
12 - 1 1/2 tablespoons balsamic vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - Salt and black pepper, to taste

# How To Make:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Toss halved strawberries with 1 tablespoon olive oil, 1 tablespoon honey or maple syrup, and a pinch of salt. Spread on the baking tray and roast for 15–18 minutes, until juicy and slightly caramelized. Let cool.
03 - Bring 2 cups water or broth to a boil in a saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool slightly.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
05 - In a large bowl, combine spinach, cooked quinoa, roasted strawberries with their juices, almonds or pumpkin seeds, red onion, and feta if using. Drizzle with dressing and gently toss to combine.
06 - Taste and adjust seasoning as needed. Serve immediately or chilled.

# Expert Advice:

01 -
  • The roasted strawberries become little bursts of concentrated sweetness that balance perfectly with tangy feta and nutty quinoa
  • Everything can be prepared ahead, making it ideal for meal prep or entertaining without last-minute stress
  • One salad manages to be warm, cool, sweet, and savory all at once
02 -
  • Let the quinoa cool slightly before assembling or the spinach will wilt prematurely from the residual heat
  • Reserve every drop of those roasted strawberry juices, they're liquid gold in the dressing
  • The salad actually improves after 15 minutes of marinating, as the quinoa absorbs the vinaigrette
03 -
  • Rinse quinoa in a fine-mesh sieve until the water runs clear, about 30 seconds
  • Double the roasted strawberry portion and save the extras for toast or yogurt bowls

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