Mazzullo, N. 2024, Strawberry Quinoa Salad, Extension | University of Nevada, Reno, Recipes

This recipe is a simple and nutritious way to add more fruit to your plate. It is also a great way to add color, flavor and texture plus vitamins, minerals and dietary fiber. Strawberries are in season, so enjoy some while they are in abundance and reasonably priced. *Quinoa is an edible seed, eaten like a whole grain, rich in antioxidants and high in protein and fiber.

Strawberries
Level: Easy|Intermediate|Advanced Prep: 15 minutes Yield: 4 servings
Total: 30 minutes Inactive:  Serving Size: # oz|lbs|pieces

Ingredients for Salad

  • ½ cup dry quinoa, rinsed well
  • 2 cups baby spinach leaves
  • ⅔ cup strawberries, sliced
  • 2 tablespoons sliced almonds, roasted
  • 1 handful fresh basil, chopped finely
Ingredients for Dressing
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon mustard
  • salt and fresh ground pepper to taste

Directions

  1. Place quinoa in medium saucepan along with 1¾ cups water. Bring to boil, then cover and reduce heat to simmer for 15 minutes or until cooked.
  2. Remove lid and cook until all water is evaporated. Remove from heat.
  3. Make the dressing by combining all ingredients in a bowl or jar.
  4. Place the quinoa, spinach, strawberries, toasted almonds, and basil in bowl and combine.
  5. Add and toss in dressing just prior to serving.

Cook's Note

Try using other seasonal berries or stone fruit. Swap out almonds for pecans or walnuts. 

 

Nutrition Facts

4 servings per recipe
Serving size:
Calories 247 per serving

Contents % Daily Value
Total Fat 13g  
Cholesterol 8mg  
Sodium 309mg  
Total Carbohydrate 26g  
Protein 6g  
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 

Learn more about the author(s)

Wendy Hanson Mazet
Wendy Hanson Mazet
 

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