This summer strawberry quinoa salad is the kind of recipe that makes the most of the season. Sweet strawberries, crisp cucumber, fluffy quinoa, and fresh herbs are tossed with a sweet, white balsamic and lime dressing for an easy oil-free salad that's perfect for BBQs, picnics, meal prep, or a light lunch.
If you’re looking for fruit-quinoa salads, like my quick quinoa and pear salad, you’re going to love this strawberry salad. It takes about 30 minutes and can be made ahead for even quicker action.
Looking for more fresh summer salads? Try my Lentil Kale Salad, Mayo-Free Mango Coleslaw, Cranberry Bean Salad with Pomegranate and Walnuts, or Pomegranate and Pepper Salad. They're all packed with fresh ingredients and are perfect for warm-weather meals.
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🔎A Quick Look At This Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Key Ingredients: Quinoa, fresh strawberries, cucumber, mint, basil, red onion, lime juice, and white balsamic vinegar.
- Method: Cook quinoa for 15 minutes, chop fruit and vegetables, and mix dressing.
- Difficulty: Easy, great for beginners.
- Dietary Info: Vegan, oil-free, gluten-free
- Flavor: Sweet, tangy, fresh, and herby
- What Makes It Different: Unlike many strawberry quinoa salads, this version is made without oil or cheese, allowing the fresh strawberries, herbs, and citrus dressing to shine.
Table of Contents
- 🔎A Quick Look At This Recipe
- 🍓What Makes This Strawberry Salad Healthy
- ❤️Why You'll Love This Recipe
- Ingredients and Substitutions
- 🍓🍓How To Choose The Best Strawberries
- Recipe Variations
- How to Make Strawberry Quinoa Salad
- Pro Tips
- Serving Suggestions
- Frequently Asked Questions
- Summertime Favorites!
- 👩🏻🍳 Recipe
🍓What Makes This Strawberry Salad Healthy
This strawberry quinoa salad can be a nutritious addition to your summer menu. Quinoa provides plant-based protein and fiber, while strawberries contribute vitamin C and antioxidants. Cucumber adds freshness and hydration, and almonds provide a satisfying crunch and another dash of nut-protein.
Unlike many strawberry quinoa salad recipes, this version is made without oil or cheese, allowing the fresh ingredients and herbs to take center stage. The result is a light, flavorful salad that's naturally vegan, oil-free, and gluten-free.
❤️Why You'll Love This Recipe
- Ready in just 30 minutes.
- Naturally vegan, oil-free, and gluten-free.
- A delicious way to use fresh summer strawberries.
- Perfect for meal prep and make-ahead lunches.
- Great for BBQs, picnics, and potlucks.
- Light, refreshing, and full of flavor.
- Made with simple whole-food ingredients.
Ingredients and Substitutions
- Strawberries. Use ripe, sweet strawberries for the best flavor and texture. I’ve not tried it with frozen.
- Quinoa. Quinoa makes this salad hearty enough for a meal while adding plant-based protein and fiber. I used white quinoa, but any color or tri-color quinoa works.
- Cucumber. Deseeded cucumber keeps the salad crisp without adding excess moisture.
- White balsamic vinegar. Also known as white balsamic condiment. White wine vinegar or champagne vinegar can be substituted if needed. If you use traditional red balsamic, it is less sweet and will slightly alter the salad's color.
- Mint and Basil. This combination adds freshness and makes the salad taste like summer.
- Almonds. Flaked or chopped almonds add crunch and texture.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
🍓🍓How To Choose The Best Strawberries
Look for bright red berries with fresh green tops and no soft spots. Ripe but firm strawberries work best because they'll hold their shape when mixed into the salad.
Recipe Variations
- Add chickpeas, white beans, or crispy baked tofu chicken for extra protein.
- Swap strawberries for blueberries, peaches, or nectarines.
- Use bulgur, farro, or nutty freekeh instead of quinoa.
- Replace almonds with sunflower seeds, pumpkin seeds, or walnuts.
How to Make Strawberry Quinoa Salad
Cook the quinoa with 2 cups of water and a pinch of salt for 15 minutes until the water is absorbed.
In a small dish, mix the lime juice, white balsamic vinegar, and maple syrup.
When the quinoa is done, transfer it to a bowl, mix with half the dressing, and let it cool for 10 minutes.
Add the rest of the ingredients and toss with the dressing.
Pro Tips
- Rinse quinoa before cooking unless it's labeled pre-rinsed.
- Stir half the dressing into the warm quinoa to let it absorb more flavor.
- Taste the dressing before adding it to the salad and adjust if your strawberries are particularly sweet or tart.
- Add the herbs just before serving for maximum freshness.
- For the best flavor, allow the salad to sit for 10-15 minutes before serving.
Should You Cover Quinoa When Cooking?
Although the package directions usually tell you to cover quinoa, you can cook it uncovered. I’ve tried both ways, and they yield similar results for fluffy quinoa. I normally cook it uncovered or with the lid cocked so the steam can escape.
Serving Suggestions
This is a great salad to make ahead and take to picnics or potlucks because it can sit safely for hours. No dairy or animal products to spoil the festivities.
Serve it as a side with baked lemon pepper tofu, easy chickpea patties, sweet potato Mediterranean burgers, or baked tofu burgers.
And it’s equally comfortable as a main dish with quick vegan cheesy biscuits or fresh slices of homemade whole wheat bread.
Frequently Asked Questions
Yes. Prepare it up to 24 hours in advance. Add the herbs and almonds just before serving for the freshest texture.
Yes, unless the package specifically states that it has been pre-rinsed. Rinsing removes the natural coating that can taste bitter.
Strawberry quinoa salad is best when eaten fresh or within 1 day of making it. It will last in an airtight container for 2-3 days in the refrigerator. Stir it before reserving and let it warm to room temperature.
This quinoa salad recipe is not amenable to freezing. The fresh strawberries and cucumbers get mushy after thawing. It’s best to eat it fresh and make half a recipe if you aren’t going to eat it all within a few days.
The Instant Pot is a convenient way to cook quinoa, although it takes extra time for the IP to heat up. To make it, add 1 cup of quinoa with 1 ½ cups to the Instant Pot. Cook on High Pressure for 3 minutes, then use a 10-minute Natural Pressure Release.
Summertime Favorites!
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👩🏻🍳 Recipe
Summer Strawberry Quinoa Salad (Vegan and Oil-Free)
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Ingredients
- 1 cup quinoa
- 2 ½ cups strawberries - sliced, 14 ounces or 400 grams
- 1 large cucumber - deseeded and chopped, 2 cups (see note 1)
- 1 small red onion - diced, ½ cup
- ¼ cup lime juice
- ¼ cup white balsamic vinegar - or white balsamic condiment (see note 2)
- 2 tablespoons maple syrup
- ¼ cup fresh basil - leaves chopped or torn
- ¼ cup fresh mint - leaves, chopped or torn
- ¼ cup almond flakes - or finely chopped almonds
Instructions
- Add the quinoa plus 2 cups of water to a small saucepan. Bring the water to a simmer and cook covered or uncovered for 15 minutes until the water is absorbed.
- Make the dressing in a small bowl, combining the lime juice, white balsamic, and maple syrup.
- Prep the veggies while the quinoa cooks and cools.
- When the quinoa is done, transfer it to a large bowl. Stir in half the dressing and let it cool for a few minutes.
- Add the rest of the salad ingredients and the remaining dressing to the quinoa. Mix well.
- Serve at room temperature or chill until ready to serve.
Notes
- To quickly deseed a cucumber, cut it in half and then cut the halves lengthwise. Scoop the seeds and soft middle using a small teaspoon.
- White balsamic vinegar is also known as white balsamic condiment. The best substitute is champagne or white wine vinegar. You may need to use extra maple syrup if you substitute.
- Quinoa can be cooked, covered, or uncovered. I’ve tested both ways with similar results. Uncovered quinoa will take 1-2 minutes more for the liquid to absorb.
- Test the dressing before adding it to the quinoa. Depending on the sweetness of the strawberries, you may want to adjust the ingredients.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. I don’t recommend freezing quinoa salad.
- Unless your quinoa is pre-rinsed, rinse it before cooking. This reduces the bitterness from the natural coating on the quinoa grains.
Nutrition
Nutritional information is an estimation only.
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Denise Perrault says
I hope you enjoy this recipe as much as we do 🙂