Strawberry Spinach Salad

I’ve been thinking lately about how summer always starts with a bowl of something green. One afternoon I threw together spinach, leftover quinoa, and a handful of strawberries from the farmers’ market — and this salad just happened.

It is simple enough for a weeknight but feels special enough to bring to a potluck. Sweet and tangy, protein-packed, clean-eating friendly, and naturally gluten-free. This one passed the Tuesday test.

Ingredients

For the salad:

• ½ cup uncooked quinoa, rinsed (or 1½ cups cooked)
• 1 cup water
• 6 cups baby spinach, coarsely chopped
• 2 cups strawberries, sliced or diced
• ½ cup crumbled feta cheese (or goat cheese)
• 1 large avocado, diced
• ¼ cup fresh basil, coarsely chopped

For the balsamic vinaigrette:

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey (more to taste)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced (optional)
• Salt and pepper, to taste

How to Make It

1. Cook the quinoa. Rinse it in a fine mesh colander for at least 30 seconds. Add the quinoa and water to a medium saucepan over medium-high heat until boiling, then reduce to a gentle simmer. Cook until the water is absorbed — about 10 minutes. Remove from heat, cover for 5 minutes while the quinoa blooms, and let it cool.
2. Whisk the dressing. While the quinoa cools, combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper in a small bowl until smooth.
3. Toss everything together. Transfer cooled quinoa to a large bowl. Add spinach, strawberries, feta, avocado, and basil. Toss lightly, drizzle with the vinaigrette, and toss again. Serve right away.

Total prep is 10 minutes, cook time is 10 minutes. Makes 4 servings at about 232 calories each (salad only, without dressing).

Variations Worth Trying

• Extra protein: Add grilled chicken, rotisserie chicken, or chickpeas if you want to keep it plant-based.
• Different greens: A spinach and spring lettuce mix or a baby spinach and baby kale blend both work great here.
• Swap the fruit: Blueberries, apples, or pears are all good alternatives — or add them alongside the strawberries for more sweetness.
• A little zip: Thinly sliced red onion adds a nice bite.
• Crunch: Toasted or candied pecans, walnuts, almonds, or cashews give it extra texture.

Make It Even Quicker

This salad is already fast, but here are a few shortcuts I reach for on the busiest nights:

• Prewashed bagged spinach saves the washing step entirely.
• Boil-in-the-bag or frozen quinoa. I keep boil-in-the-bag quinoa in my pantry for lazy evenings — drop the bag in water, boil for 10 minutes, snip the top, and you are done. Frozen quinoa from the veggie aisle works too; just microwave it.
• Bottled dressing. Your favorite store-bought balsamic vinaigrette gets my full approval. I also like poppyseed dressing with this salad.

A Note from Nora

The first time I made this, Sam came into the kitchen just as I was tossing it all together and said, “Can we have this every summer?” The dog, Biscuit, tried to negotiate for a strawberry. We said no.

Maybe that is what makes a good salad: nothing complicated, everything in season, and a dressing that does most of the heavy lifting. If I can make it on a Tuesday, it is a keeper.

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