This sweet and vibrant strawberry cucumber quinoa salad is a light, nourishing, 10-ingredient, naturally vegan, and healthfully oil-free and gluten-free salad recipe that takes 30 minutes to make.
Sweet strawberries, crispy cucumbers, quinoa, fresh basil and mint, plus a simple 3-ingredient salad dressing. This quinoa salad has it all! I thought my pear and tri-color quinoa salad was the only fruit and grain salad I’d ever need. I changed my mind. This is the summer salad I’m eating on repeat!
Table of Contents
Recipe Ingredients and Notes
Strawberries. Fresh strawberries work best for this recipe. I’ve not tried it with frozen.
Quinoa. Regular white quinoa shows off the color of the fresh strawberries, but you can also use another color or tri-colored quinoa if you prefer.
White balsamic vinegar. Also known as white balsamic condiment. White wine vinegar or rice wine vinegar are the best substitutes. If you use traditional red balsamic it is less sweet and will slightly alter the color of the salad.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
If you are looking for another spin on grains, this would be a great recipe for farro or freekeh. Pearl (Israeli) couscous or bulgur are other great options.
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 your quinoa unless the package states that it has been rinsed. This removes any residual saponins, the natural substance that can cause quinoa to taste bitter.
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 in terms of fluffy quinoa. I normally cook it uncovered or with the lid cocked so the steam can escape.
Cook's Tip
To quickly deseed the cucumber, cut it in half and then cut the halves lengthwise. Run a small spoon, like a teaspoon, down the length of the middle to scoop out the seeds.
Serving Suggestions
This is a great salad to make ahead and take along to picnics or potlucks because it can safely sit for hours. No dairy or animal products, sitting in the sun to spoil the festivities.
It’s a wonderful side dish to serve with easy chickpea patties, sweet potato Mediterranean burgers, or baked tofu burgers, but it is equally comfortable with a main dish like lentil loaf or creamy mushroom stroganoff.
Frequently Asked Questions
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 health of any recipe depends on the ingredients. In the case of this strawberry cucumber quinoa salad is made with wholesome ingredients, no added oil, and a small smattering of almonds, with quinoa adding protein, so it is naturally low fat.
The Instant Pot is a convenient way to cook quinoa. To make it, add 1 cup of quinoa with 1 ½ cups to the Instant Pot. Cook on High Pressure for 3 minutes with 10 minutes of Natural Pressure Release. Allow up to 15 minutes for the Instant Pot to start the cooking process.
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👩🏻🍳 Recipe
Strawberry Cucumber 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
- 1 small red onion - diced, ½ cup
- ¼ cup lime juice
- ¼ cup white balsamic vinegar - or white balsamic condiment
- 2 tablespoons maple syrup
- ¼ cup fresh basil - leaves chopped or torn
- ¼ cup fresh mint - leaves, chopped or torn
- ¼ cup almond flakes
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.
- 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. Let the salad warm to room temperature and stir before reserving. I don’t recommend freezing quinoa salad.
- Unless your quinoa states that it’s been pre-rinsed, you should rinse it before cooking. This reduces the bitterness from the natural coating on the quinoa grains.
Nutrition
Nutritional information is an estimation only.
Denise Perrault
I hope you enjoy this recipe as much as we do 🙂