It’s strawberry season and this Strawberry Quinoa Salad is the perfect way to highlight this delicious ingredient. It’s fresh, filling, yummy, and nutritious! I first tried this salad at a very popular restaurant in the Seattle area; Joey’s. I don’t normally order salads when I’m at a restaurant but this one got my attention. Fresh strawberries and goat cheese? I had to try it, and I’ve fallen in love with it since then. This recipe has a couple minor changes to it like adding in dried cranberries (for a little more sweetness and chewiness) and replacing the poppyseed dressing with my homemade balsamic dressing. The balsamic dressing adds the perfect tanginess to the salad, but if you want to have the true “Joey’s” taste, replace it with this poppyseed dressing. Serve this strawberry quinoa salad for lunch when you have company over or even as a light dinner. The quinoa really helps to transform this salad into a meal versus just a side. As you probably know (from my pomegranate pear salad recipe), I love a good combination of crunchy, creamy, tangy, and sweet and this salad delivers! Top it off with a homemade balsamic vinaigrette and it’s very hard not to fall in love. If you’re a big meat-eater, just toss in some grilled chicken and dinner is served!
Ingredients for Strawberry Quinoa Salad:
For the Salad:
8 ounces Spring Mix (about 5 cups)
10 strawberries, sliced
1 cup cooked quinoa, cooled
4 ounces goat cheese, crumbled
1/4 cup dried cranberries
1/4 cup candied walnuts (find recipe HERE)
For the Balsamic Vinaigrette:
1/4 cup olive oil
1/8 cup balsamic vinegar
1 tablespoon mayonnaise
1/2 tablespoon maple syrup (or honey)
1/2 tablespoon dijon mustard
Directions for Strawberry Quinoa Salad:
For the Vinaigrette:
In a small mason jar, combine all vinaigrette ingredients and shake vigorously or whisk together until combined and no lumps remain.
For the Salad:
Begin by cooking quinoa and setting it aside to cool. Make candied walnuts according to directions HERE . If you are short on time, do this:
- toss chopped walnuts with 2 tablespoons maple syrup in a dry skillet
- cook over medium-high heat for about 3 minutes until syrup is caramelized and nuts are toasted
- set aside to cool for a few minutes
Layer the spring mix on the bottom of the bowl. Top with remaining salad ingredients. Toss with balsamic vinaigrette. OPTIONAL: Add in sliced chicken breast for a complete meal! Dig in and enjoy!
- 8 ounces Spring Mix (about 5 cups)
- 10 strawberries, sliced
- 1 cup cooked quinoa, cooled
- 4 ounces goat cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup candied walnuts
- 1/4 cup olive oil
- 1/8 cup balsamic vinegar
- 1 tablespoon mayonnaise
- 1/2 tablespoon maple syrup
- 1/2 tablespoon dijon mustard
- In a small mason jar, combine all vinaigrette ingredients and shake vigorously or whisk together until combined.
- Begin by cooking quinoa and setting it aside to cool.
- Layer the spring mix in bottom of bowl. Top with remaining salad ingredients. Toss with balsamic vinaigrette.