Quinoa Salad Recipe with strawberries and a sweet basil dressing

This quinoa salad recipe with strawberries and a sweet basil dressing has all the flavours of summer on one plate! It combines nutty quinoa, juicy strawberries, a mix of fresh veggies and sharp feta—all tossed in the most delicious sweet basil dressing. Whether you need a gluten-free lunch that’s light yet satisfying or an original side dish for your next BBQ, this fresh and flavourful salad is sure to become a family favourite.

Why you will love this recipe

When summer comes around, we often crave fresh, light salads. But I often get in the rut of making the same thing over and over again. This quinoa salad recipe made with the addition of strawberries will definitely get you out of that boring salad cycle! And if you need more inspiration, check out my Greek Salad with Quinoa!

The sweet but tangy strawberries pair perfectly with the nutty quinoa and the mix of veggies – avocado, tomato, cucumber, corn, shallot – provide plenty of texture! But it’s the dressing I use on this quinoa salad that is really the star – fresh basil blended with lemon, vinegar, oil and honey makes a vibrant, sweet vinaigrette that is quite simply mouth watering!

So if you’re looking for a salad that is healthy and delicious, sweet and savoury, I know you will love this recipe!

Ingredients Needed to Make This Quinoa Salad Recipe with Strawberries and a Sweet Basil Dressing

Quinoa:

• 230g quinoa (or 2 cups)
• 430 ml water (or 1 3/4 cups)
• 1 tsp salt

Salad:

• 250g strawberries, halved
• 1/2 cucumber, seeds removed and cubed
• 150g cooked corn
• 1 avocado, cubed
• 125g cherry tomatoes, halved
• 1 shallot, thinly sliced
• 100g feta cheese

Dressing:

• 30g fresh basil
• 180 ml oil (see below)
• juice of 1 lemon
• 1 tbsp apple cider vinegar
• 1 small clove of garlic, crushed
• 1 tsp salt
• 1 tbsp honey

How to Make This Quinoa Salad Recipe

First, cook the quinoa. I like to do this in my rice cooker as it makes the process incredibly easy. Rinse the quinoa in cold water, then add it to the rice cooker with the water. Add the salt and turn the rice cooker on. The quinoa cooks perfectly in around 20-25 mins. Make sure you turn the rice cooker off once the quinoa is cooked, as it will keep it warm.

If you prefer to make quinoa in a saucepan, follow the same instructions as for the rice cooker, bring to the boil, then reduce the heat and simmer for approx 15 mins.

Leave the quinoa to cool completely before assembling the salad.

When the quinoa is cool, prepare the vegetables by halving the tomatoes and strawberries, cubing the cucumber and avocado, slicing the shallots and draining the corn (if using canned). I prefer to remove the seeds of my cucumber before cubing them. Large cubes work best in this salad, I aim for around 2.5 cm pieces.

For the dressing, place all of the ingredients in a jam jar and blend with an immersion blender until smooth. Make sure to crush the garlic before blending the dressing.

Place the quinoa, strawberries, veggies and all of the vinaigrette in a large bowl and toss to combine. Top the salad with crumbled feta cheese.

Note: This recipe calls for a large amount of dressing in order to flavour the quinoa.

Serve this salad cold as a BBQ side dish or for a light lunch.

Let me know if you try this recipe and how it turned out! Don’t forget to take a photo and tag me on social media @candleinthekitchen. I love seeing your creations!

Quinoa Salad Recipe with strawberries and a sweet basil dressing

This quinoa salad recipe with strawberries and a sweet basil dressing has all the flavours of summer on one plate! It combines nutty quinoa, juicy strawberries, a mix of fresh veggies and sharp feta—all tossed in the most delicious sweet basil dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Cooling time for the quinoa 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Salad

Cuisine American

Servings 6 -8 servings

Ingredients

  

Quinoa:

• 230 g quinoa or 2 cups
• 430 ml water or 1 3/4 cups
• 1 tsp salt

Salad:

• 250 g strawberries halved
• 1/2 cucumber seeds removed and cubed
• 150 g cooked corn
• 1 avocat cubed
• 125 g cherry tomatoes halved
• 1 shallot thinly sliced
• 100 g feta cheese

Dressing:

• 30 g fresh basil
• 180 ml oil see below
• juice of 1 lemon
• 1 tbsp apple cider vinegar
• 1 small clove of garlic crushed
• 1 tsp salt
• 1 tbsp honey

Instructions

 

• First, cook the quinoa. I like to do this in my rice cooker as it makes the process incredibly easy. Rinse the quinoa in cold water, then add it to the rice cooker with the water. Add the salt and turn the rice cooker on. The quinoa cooks perfectly in around 20-25 mins. Make sure you turn the rice cooker off once the quinoa is cooked, as it will keep it warm.
• If you prefer to make quinoa in a saucepan, follow the same instructions as for the rice cooker, bring to the boil, then reduce the heat and simmer for approx 15 mins.
• Leave the quinoa to cool completely before assembling the salad.
• When the quinoa is cool, prepare the vegetables by halving the tomatoes and strawberries, cubing the cucumber and avocado, slicing the shallots and draining the corn (if using canned). I prefer to remove the seeds of my cucumber before cubing them. Large cubes work best in this salad, I aim for around 2.5 cm pieces.
• For the dressing, place all of the ingredients in a jam jar and blend with an immersion until smooth. Make sure to crush the garlic before blending the dressing.
• Place the quinoa, strawberries, veggies and all of the vinaigrette in a large bowl and toss to combine. Top the salad with crumbled feta cheese.

Notes

This recipe calls for a large amount of dressing in order to flavour the quinoa.

Serve this salad cold as a BBQ side dish or for a light lunch.

Keyword BBQ Side, Quinoa, strawberry, Summer Salad