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Strawberry Spinach Quinoa Salad with Basil Balsamic Dressing

Strawberry Spinach Quinoa Salad in White Bowl with Basil Balsamic Dressing in Jar
A delicious strawberry spinach salad with quinoa, fresh mozzarella, cucumber, and toasted almonds, tossed in a homemade basil balsamic dressing. Perfect for healthy summer lunches or easy dinners!
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 4

Ingredients

For the dressing

  • ½ cup sliced strawberries
  • 2 basil leaves
  • 4½ tablespoons extra virgin olive oil
  • 1½ tablespoon balsamic glaze
  • 1 teaspoon white wine vinegar
  • ½ teaspoon dijon mustard
  • ¼ teaspoon sea salt
  • freshly cracked black pepper (to taste)

For the salad

  • 4 cups lightly packed fresh baby spinach
  • 2 cups red leaf lettuce
  • 1 cup cooked quinoa, cooled
  • ½ cup chopped cucumber
  • 2 tablespoons chopped green onion
  • 5 basil leaves, torn into small pieces
  • ½ cup fresh mozzarella, torn into pieces
  • 1 cup sliced strawberries
  • ⅓ cup toasted almonds

Instructions

For the dressing

  • To a blender, add fresh strawberries, basil, olive oil, balsamic glaze, vinegar, dijon, salt and pepper. Blend until smooth and transfer to a jar.

For the salad

  • In a large bowl, layer spinach, lettuce, quinoa, cucumber, green onion, strawberries, mozzarella, and basil.
  • Drizzle salad evenly with dressing, toss, then top with toasted almonds. Serve immediately.

Notes

  • Dressing and salad can be prepared ahead of time separately. Store in refrigerator until right before serving. Add nuts at the end to keep them crunchy.
  • For the quinoa, I used a blend of quinoa and ancient grains that are gluten-free. Cook ahead of time and store in the refrigerator until needed.
  • To make this salad nut-free, try replacing the almonds with sunflower seeds or pumpkin seeds.
  • For a vegan salad, simply eliminate the fresh mozzarella or substitute with plant-based.
  • Use balsamic glaze, not vinegar to make the dressing. I keep a bottle of this brand on hand, but you can make your own by reducing balsamic vinegar in a saucepan over medium-low heat until it thickens (stir and watch closely). Add a bit of brown sugar for a sweeter version.