Go Back
Strawberry Quinoa Salad with Lemon Honey Vinaigrette
Youssef Hb

Strawberry Quinoa Salad with Lemon Honey Vinaigrette

A vibrant Mediterranean-inspired salad combining quinoa, fresh strawberries, crumbled feta, and toasted walnuts with a zesty lemon honey vinaigrette. Light yet satisfying, perfect for summer gatherings or quick weekday meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: Mediterranean-Inspired
Calories: 170
Ingredients Method Notes

Ingredients
  

  • Extra-virgin olive oil
  • Lemon juice
  • Champagne vinegar
  • Garlic clove, minced
  • Raw honey
  • Sea salt
  • Black pepper
  • Cooked quinoa
  • Sliced strawberries
  • Crumbled feta cheese
  • Toasted walnuts

Method
 

  1. Whisk olive oil, lemon juice, vinegar, minced garlic, and honey in a small bowl until emulsified.
  2. In a separate bowl, combine cooked quinoa, strawberries, and crumbled feta.
  3. Fold the vinaigrette into the quinoa mixture, then gently stir in toasted walnuts.
  4. Chill for 15-20 minutes before serving. Season with additional salt and pepper if needed.
  5. Optionally drizzle with reserved olive oil before serving.

Notes

Substitute champagne vinegar with apple cider vinegar 1:1.
Omit honey and add maple syrup for a vegan option.
Use room-temperature quinoa for best texture.
Chilling enhances flavor depth; serves best at room temperature after chill.