This delicious strawberry mint quinoa salad is super refreshing and nourishing. It’s a perfect side for summer barbecues or as a main meal!
Jump to Recipe
As many of my recipes begin, this strawberry mint quinoa salad was dreamt up due to a plant overtaking our garden. In this case, it was the mint, which was (and continues to) thrive. Strawberry and mint are an unexpected but rewarding pairing that creates a refreshing and summery experience. This quinoa salad is perfect as an easy packable weekday lunch or as a side dish for all of your summer barbecues (especially 4th of July!).
Quinoa Salad Ingredients
Quinoa: Let’s start off with the obvious ingredient. I love quinoa in grain salads because it does such a good job soaking up whatever sauce or dressing it’s in. It also packs a nutrition punch, as it is a plant-based complete protein and contains plenty of fiber.
Strawberries: Strawberries are pretty delicious and are a good source of vitamin C. For the purposes of this dish, it provides a burst of sweetness to balance out all the other flavors happening.
Cucumbers: Super hydrating and fresh, these little guys add some crunch to this quinoa salad.
Mint: A little sweet and a lot refreshing, this herb is crucial to the cooling vibe of this dish.
Feta Cheese: This delicious tangy and salty cheese gives a burst of umami flavor and takes everything to the next level. May I recommend that you pay the little bit extra for the whole block of feta cheese in brine? There is no comparison between that type of feta and the powdery feta crumbles. If you’re vegan, you can simply omit or use a plant-based feta cheese.
Roasted Sliced Almonds: Gives this quinoa salad a little nuttiness and a little crunch. If you’re feeling ambitious, you can easily toast raw sliced almonds on the stove top which simply deepens all the flavors. Set your burner to medium heat and use a small or medium sized pan and a pinch of salt. Stir frequently and remove from heat as soon as your almonds get that golden brown toasty look.
White Wine Vinaigrette: This simple and fresh dressing is a perfect partner for this salad.
Quinoa Salad Meal Prep Tips
While this quinoa salad comes together quickly, there are a few things you can do to make the process even more seamless.
- Cook the quinoa up to two days ahead of time.
- Chop the cucumbers and strawberries up to two days ahead of time.
- Make the vinaigrette up to two days ahead of time.
With all that said, I recommend you wait and chop the mint just before making the quinoa salad as that maximizes its fragrance and flavor.
Make It a Meal!
While this strawberry mint quinoa salad is a lovely side dish and perfect on its own, there are a few ways to make it more satiating and filling:
- Make it a true leafy green salad! I love serving this salad on a bed of arugula, but any green will work.
- Add some crispy chickpeas or a can of white beans to up the plant-based protein!
- Try some diced or shredded chicken on top! I particularly think shredded rotisserie chicken would be great here.
How to Store
This is a sturdy grain salad, so it’s totally acceptable to dress it in advance and store it in an airtight container for up to 5 days.
If you make this strawberry quinoa mint salad, I would love it if you left a rating and review sharing your thoughts! This helps little blogs like mine grow and encourages others to give the recipes a try.
More Delicious Salads:
Strawberry Mint Quinoa Salad
Equipment
- Blender or Food Processor (Optional)
Ingredients
For Quinoa Salad
- ¾ cup uncooked quinoa
- 1½ cups water
- pinch of salt
- 1½ cups strawberries diced
- ½ cup cucumbers diced
- ¼ cup mint finely chopped
- ¼ cup feta cheese crumbled
- ¼ cup roasted sliced almonds
For White Wine Vinaigrette
- ½ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- juice of one lemon
- ½ tbsp maple syrup (can substitute honey)
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Begin by cooking your quinoa. Put uncooked quinoa, water, and pinch of salt in a medium pot and place on stovetop over high heat. Once it's brought to a boil, reduce the heat to low and cover pot with a top. Simmer for 15 minutes or until the water has absorbed and the kernel has "popped" and it has a little "tail." Fluff it with a fork and allow it to sit and cool for 10 minutes.
- While the quinoa is cooking, wash and slice your strawberries, cucumbers, and mint.
- Make your dressing. Place all ingredients in blender or food processor and blend on high for 30 seconds to 1 minute to ensure everything is well-combined and emulsified. Alternatively, you could place all ingredients in a mason jar with lid tightly shut and shake until all ingredients are well-combined. Store in airtight container such as a mason jar in the refrigerator for up to 2 weeks.
- Assemble your quinoa salad! Combine cooked quinoa, strawberries, cucumbers, mint, feta cheese, almonds and vinaigrette in a large bowl and toss until combined. Serve immediately. Can be stored in refrigerator in airtight container for up to 5 days.
Notes
Photography by Hope Agresti
