This strawberry quinoa salad is one of our favorite quinoa salads: vibrant, satisfying, and balanced with sweet strawberries, hearty quinoa, and bright greens. A creamy hummus-based balsamic dressing ties everything together and keeps the salad light yet indulgent.
Featured Comments
“My aunt made this for our 4th of July celebration. She adapted it for our family’s allergies by using sunflower seeds for crunch and added blueberries along with a strawberry vinaigrette. I loved it. I’ll try the original dressing next time — this will be my summer go-to.” — Asia
“This salad is so good that I ate it for breakfast one day! Lol” — Julie
What You Need for Strawberry Quinoa Salad
This recipe was designed to blend sweet and savory elements while delivering a filling, plant-forward meal. It’s flexible: swap or omit ingredients to suit dietary preferences and pantry availability.
- Quinoa – any color works; white quinoa gives a nice contrast in the finished salad.
- Kale – massaging the kale with a touch of oil softens the leaves and improves texture. If you prefer, substitute arugula or baby spinach.
- Strawberries – use ripe, fresh berries for the best flavor.
- Cucumber – adds refreshing crunch.
- Basil – fresh basil brightens the flavors; parsley or oregano are fine alternatives.
- Feta cheese – optional; omit to keep the salad completely plant-based.
- Red onion – a little goes a long way to add subtle bite.
- Salad topper – dried fruit and toasted nuts or seeds add sweetness and crunch; use your favorite blend or toasted pecans, walnuts, or almonds.
Ways to Cook Quinoa
If you’re new to cooking quinoa, here are simple approaches: simmer on the stovetop with a 2:1 water-to-quinoa ratio until tender; cook in the microwave for a quick method; or use an Instant Pot for hands-off convenience. Cooked quinoa can be cooled to room temperature or chilled before mixing into the salad.
Best Creamy Balsamic Dressing
The dressing is the secret weapon here: a creamy balsamic made with hummus for body and a touch of sweetness from maple syrup. It clings to the quinoa and greens without being heavy.
- Hummus
- Olive oil
- Balsamic vinegar
- Maple syrup
- Lemon juice
- Minced garlic
- Salt to taste
Use Greek Yogurt Instead of Hummus
A note from readers: Greek yogurt works well as a substitute for hummus if you prefer a tangier, dairy-based dressing. Either option yields a creamy texture and pairs nicely with the strawberries and basil.
Storage & Meal Prep Tips
This salad is ideal for meal prep because it holds up well in the refrigerator. To keep textures fresh, store the strawberries separately and add them just before serving. Keep the dressing on the side if you plan to store portions; dress just before serving for the best texture.
Store the assembled salad (without strawberries) in an airtight container in the fridge for up to 3 days. If you add cheese or a salad topper with nuts, consider storing those separately to preserve crunch.
More Quinoa Salad Ideas
If you enjoy this salad, try other quinoa-based bowls: Caprese-style with tomatoes and mozzarella, a southwestern version with black beans and corn, or a Mediterranean mix with roasted vegetables and lemon-herb dressing. Quinoa is versatile and pairs well with fruits, vegetables, cheeses, nuts, and a variety of dressings.
Strawberry and Kale Quinoa Salad
This salad features massaged kale, fresh strawberries, cooked quinoa, cucumber, feta (optional), and a creamy balsamic hummus dressing. It’s bright, texturally interesting, and easy to scale for gatherings or weekly meal prep.
Author: Lee Funke
Prep: about 30 mins • Cook: about 20 mins • Total: about 50 mins • Serves: 6
Ingredients
Salad
- 1 cup white quinoa, uncooked
- 2 cups water
- 4 cups raw kale, stems removed and chopped
- 1 tablespoon olive oil
- 1 pint fresh strawberries, sliced
- 1 large cucumber, chopped
- 1/2 cup minced red onion
- 1/2 cup chopped fresh basil
- 4 oz feta crumbles (optional)
- Dried fruit & toasted nut mix or your preferred salad topper
Dressing
- 3 tablespoons hummus (or Greek yogurt)
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon salt (adjust to taste)
Instructions
- Cook the quinoa: In a medium saucepan bring quinoa and water to a boil. Reduce heat to low, cover, and simmer 15–20 minutes until tender. Remove from heat and let cool at least 15 minutes (or chill).
- Make the dressing: In a bowl whisk together hummus, olive oil, balsamic, maple syrup, lemon juice, garlic, and salt until smooth. Adjust seasoning to taste.
- Prepare the kale: Place chopped kale in a large bowl and drizzle with 1 tablespoon olive oil. Massage the leaves with your hands for a couple of minutes until they soften and turn a brighter green.
- Assemble the salad: Add strawberries, cucumber, red onion, basil, and feta (if using) to the massaged kale and toss to combine. Add the cooled quinoa and the dried fruit/nut topper and toss gently.
- Dress and serve: Drizzle the creamy dressing over the salad and toss to coat evenly. Chill briefly and serve cold. If storing, add strawberries and any delicate toppings just before serving to preserve texture.
Nutrition
Nutrition information is provided as an approximation:
Serving size: 32 g; Calories: 310 kcal; Carbohydrates: 32 g; Protein: 10 g; Fat: 17 g; Fiber: 6 g; Sugar: 7 g.
Use these values as a general guide; actual nutrition will vary based on brands and substitutions.