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Strawberry Quinoa Salad for Fresh and Flavorful Meals
Emily

Strawberry Quinoa Salad for Fresh and Flavorful Meals

A vibrant, easy-to-make salad combining quinoa with fresh strawberries, zesty lemon honey vinaigrette, and tangy feta cheese, balanced with mint and optional vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 230
Ingredients Method Notes

Ingredients
  

  • Extra-virgin olive oil, 2 tablespoons (plus more for drizzling)
  • Lemon juice, 2 tablespoons (plus more for squeezing)
  • Apple cider vinegar, 1 tablespoon
  • Garlic clove, ½ minced (optional)
  • Honey, ½ teaspoon
  • Shredded feta cheese, ½ cup
  • English cucumber, 1 (chopped)
  • Fresh strawberries, 1½ cups (sliced)
  • Red onion, ¼ cup (finely chopped)
  • Radishes, 2 small (sliced, optional)
  • Fresh mint, ½ cup (chopped)
  • Cooked quinoa, 3 cups (cooked)

Method
 

  1. In a medium bowl, whisk together olive oil, lemon juice, apple cider vinegar, minced garlic (if using), and honey to create the dressing.
  2. In another bowl, combine cooked quinoa, chopped cucumber, sliced strawberries, red onion, radishes (if using), and chopped mint.
  3. Pour the dressing over the salad, gently tossing to mix evenly.
  4. Stir in feta cheese (if using) just before serving.
  5. Taste and adjust seasoning with additional olive oil, lemon juice, or honey as needed.
  6. Serve immediately or refrigerate to allow flavors to meld.

Notes

If avoiding alcohol, use apple cider vinegar instead of wine-based vinegars. For a vegan version, substitute maple syrup for honey and omit feta cheese. The salad can be prepared ahead; flavors deepen when chilled.