Uploaded April 2025 | Updated September 2026, 2 weeks ago
Learn how to make the best summer/spring salads: strawberry quinoa salad! This salad is colorful, healthy and refreshing.
►Full written recipe: thecookingfoodie.com/recipe/strawberry-quinoa-salad
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the salad:
1 cup (170g) Quinoa
2 cups (480ml) Water
300g Strawberries, chopped
1 large cucumber, chopped
1 Avocado, medium
150g Feta cheese, cut into cubes
3-4tablespoons Mint, chopped
1/2 cup (60g) Pecans/walnuts, roughly chopped
For the dressing:
Salt to taste
Pepper
3 tablespoons Olive oil
2 tablespoons Lemon juice
1 tablespoon Maple syrup
Instructions:
1. Cook the quinoa: Rinse the quinoa under cold running water using a fine-mesh sieve. This helps remove any natural bitterness.
2. Transfer the washed quinoa to a medium saucepan, add 2 cups of water and ½ teaspoon salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
3. Turn off the heat and let it sit, covered, for another 5 minutes. This helps absorb any remaining moisture. Fluff the quinoa with a fork and allow it to cool to room temperature.
4. Prepare the salad ingredients: While the quinoa is cooking, chop the strawberries, cucumber, avocado, feta, and nuts. Finely chop the fresh mint leaves.
5. Make the Dressing: In a small jar, combine olive oil, lemon juice, maple syrup (or honey), salt, and black pepper. Seal the jar and shake vigorously until the dressing is well emulsified.
6. Assemble the Salad: In a large mixing bowl, combine the chopped strawberries, cucumber, avocado, feta, nuts, and mint. Add the cooked and cooled quinoa to the bowl. Pour the dressing over the salad and gently toss everything together until well coated.
7. Serve & Enjoy: Serve immediately, or chill for 15–30 minutes for enhanced flavor. Garnish with extra mint and nuts before serving.
Learn how to make the best summer/spring salads: strawberry quinoa salad! This salad is colorful, healthy and refreshing.
►Full written recipe: thecookingfoodie.com/recipe/strawberry-quinoa-salad
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
For the salad:
1 cup (170g) Quinoa
2 cups (480ml) Water
300g Strawberries, chopped
1 large cucumber, chopped
1 Avocado, medium
150g Feta cheese, cut into cubes
3-4tablespoons Mint, chopped
1/2 cup (60g) Pecans/walnuts, roughly chopped
For the dressing:
Salt to taste
Pepper
3 tablespoons Olive oil
2 tablespoons Lemon juice
1 tablespoon Maple syrup
Instructions:
1. Cook the quinoa: Rinse the quinoa under cold running water using a fine-mesh sieve. This helps remove any natural bitterness.
2. Transfer the washed quinoa to a medium saucepan, add 2 cups of water and ½ teaspoon salt, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
3. Turn off the heat and let it sit, covered, for another 5 minutes. This helps absorb any remaining moisture. Fluff the quinoa with a fork and allow it to cool to room temperature.
4. Prepare the salad ingredients: While the quinoa is cooking, chop the strawberries, cucumber, avocado, feta, and nuts. Finely chop the fresh mint leaves.
5. Make the Dressing: In a small jar, combine olive oil, lemon juice, maple syrup (or honey), salt, and black pepper. Seal the jar and shake vigorously until the dressing is well emulsified.
6. Assemble the Salad: In a large mixing bowl, combine the chopped strawberries, cucumber, avocado, feta, nuts, and mint. Add the cooked and cooled quinoa to the bowl. Pour the dressing over the salad and gently toss everything together until well coated.
7. Serve & Enjoy: Serve immediately, or chill for 15–30 minutes for enhanced flavor. Garnish with extra mint and nuts before serving.
