Strawberry Quinoa & Feta Salad

Make Strawberry Quinoa & Feta Salad for a bright, quick lunch or side with fresh strawberries, nutty quinoa and tangy feta.

Ingredients

• Olive oil
• Fresh lemon juice
• Vinegar
• Minced garlic
• Honey
• Salt
• Black pepper
• Cooked quinoa
• Ripe strawberries
• Feta cheese
• Fresh mint leaves
• Scallions
• Toasted walnuts
• Mixed baby greens
• Delicate sprouts
• Microgreens
• Lemon
• Whole walnut halves

Instructions

Step 1: Make the lemon-honey vinaigrette

In a small bowl whisk together olive oil, fresh lemon juice, a splash of vinegar, minced garlic and a touch of honey until the dressing becomes a glossy emulsion. Add pinches of salt and freshly cracked black pepper, taste, and gently adjust the balance — more lemon for brightness, more honey for sweetness. Pour the finished vinaigrette into a small glass jar or ramekin and set it nearby so the flavors can mingle while you assemble the salad.

Step 2: Combine the salad components

In a large, matte white ceramic mixing bowl add the cooked quinoa, halved ripe strawberries, crumbled feta, torn mint leaves, thinly sliced scallions, toasted walnut pieces, a generous handful of mixed baby greens and any delicate sprouts you like. Drizzle in the lemon-honey vinaigrette and toss gently with a wooden spoon until every quinoa grain and leaf has a light, glossy coating and the strawberries are nestled throughout. Taste and adjust seasoning as needed — a little extra lemon or a final pinch of salt can brighten everything.

Step 3: Let the flavors marry

If you have time, let the dressed salad rest chilled for 15–20 minutes so the vinaigrette softens the quinoa and the ingredients meld; the textures relax and the flavors bloom. This is the kind of salad that improves as it sits — the quinoa will plump slightly and the feta will mingle into creamy pockets among the fruit and greens.

Step 4: Finish and serve

Give the salad one last gentle toss, add a few extra mint leaves and a scatter of microgreens for lift, top with a couple of whole walnut halves for visual contrast, and finish with a final squeeze of lemon and a delicate drizzle of olive oil. Serve the salad in the same large matte white ceramic bowl with a smooth wooden serving spoon resting on the rim to invite plating.

Notes

• Toast walnuts briefly to enhance their flavor before adding to the salad.
• Cook quinoa slightly ahead and cool it completely to avoid wilting the greens.
• Keep the vinaigrette separate if you plan to store the salad for later.
• Use fragrant, firm strawberries for the best texture and flavor.
• Adjust lemon and honey in the dressing to taste; start with small amounts and build up.