30-Minute Strawberry Quinoa Salad with Candied Walnuts
A bright, quick grain salad featuring cooked quinoa, fresh strawberries, crispy candied walnuts, and tender spinach dressed in a tangy balsamic vinaigrette. The salad comes together in 30 minutes and offers a perfect balance of nutty, sweet, and tart flavors with satisfying crunch.
- Prep
- 12 min
- Cook
- 15 min
- Wait
- 3 min
- Total
- 30 min
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Use pre-cooked quinoa if available to save time—you'll need 2 cups
- Wash and hull strawberries before you begin
- Have all ingredients measured and ready before cooking the walnuts
Toast the candied walnuts
- In a small skillet over medium heat, melt the butter.
- Add the walnuts and stir for about 1 minute until fragrant.
- Add the brown sugar, cinnamon, and salt.
- Continue stirring for 3–4 minutes until the walnuts are coated, golden, and the mixture is bubbly.
- Watch carefully so the sugar doesn't burn.
- Transfer to a plate and let cool while you prepare the other components.
+ Show details− Hide details
Ready when: Walnuts are golden brown and coated with caramelized sugar; aroma is toasty and sweet
Tip: Stir constantly to prevent the sugar from burning. The walnuts will crisp up as they cool, so don't worry if they feel slightly soft at this stage.
Cook the quinoa
- In a medium saucepan, bring the water and salt to a boil.
- Add the raw quinoa, stir, and return to a boil.
- Reduce heat to medium-low, cover with a lid, and simmer for 12–15 minutes until the water is absorbed and the quinoa appears fluffy with a tiny white spiral tail on each grain.
- Fluff with a fork and set aside to cool slightly—about 3 minutes.
- You want the quinoa warm but not hot when mixed into the salad.
+ Show details− Hide details
Ready when: Water is completely absorbed; quinoa grains are translucent with visible white germ; rice is fluffy
Tip: Don't skip the cooling step—warm quinoa will wilt the spinach and prevent the salad from staying fresh and crisp.
Make the balsamic vinaigrette
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and minced garlic.
- Let sit for 30 seconds to let the garlic bloom slightly.
- While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified and smooth.
- Season to taste with salt and freshly ground black pepper.
+ Show details− Hide details
Ready when: Dressing is smooth, glossy, and slightly thickened; no streaks of unmixed oil
Tip: Add the oil slowly while whisking to create a proper emulsion—this prevents the dressing from separating.
Assemble the salad
- In a large bowl, combine the cooled quinoa and fresh baby spinach.
- Drizzle with about three-quarters of the balsamic vinaigrette and gently toss to coat the spinach and separate any clumps of quinoa.
- Add the quartered strawberries and toss gently one more time.
- Divide among four bowls or plates, sprinkle the candied walnuts over the top, and drizzle each serving with a bit of the remaining dressing.
- If using feta, scatter it over each portion.
+ Show details− Hide details
Ready when: Salad is evenly coated with dressing; spinach is slightly wilted but still has body
Tip: Toss gently to avoid breaking up the strawberries. If you dress the entire salad too far ahead, it will become soggy—assemble just before serving for best texture.
Good to know
Tips
- Toast the walnuts while the quinoa cooks to save time—both will be done at roughly the same moment.
- Taste the dressing before adding it to the salad. You may want more honey for sweetness or more vinegar for tang depending on your strawberries.
- If your strawberries are very juicy or tart, add a tiny pinch of sugar to the vinaigrette to balance them.
- Serve the salad at room temperature or slightly chilled—cold straight from the fridge dulls the flavors.
Make ahead
You can cook the quinoa and toast the walnuts up to 1 day ahead. Store them separately in airtight containers in the refrigerator. The vinaigrette can be made up to 3 days ahead. Assemble the salad just before serving to keep the spinach crisp and the strawberries from releasing too much liquid.
Storage & reheating
Store leftover salad (without feta) in an airtight container in the refrigerator for up to 1 day, though the greens will begin to wilt after a few hours. Feta and walnuts are best added fresh. You can keep the components separate and reassemble before eating. The salad does not freeze well.
Substitutions
- fresh baby spinach → mixed baby greens, arugula, or torn lettuce. Any fresh green with a mild to peppery flavor works. Use the same weight/volume.
- fresh strawberries, hulled → fresh raspberries, blackberries, or blueberries. Choose berries with similar sweetness and tartness. You may want to halve raspberries. Use the same weight.
- raw walnuts, halved or roughly chopped → candied pecans, almonds, or sunflower seeds. Toast any nuts or seeds with butter and brown sugar the same way. Adjust cooking time slightly if using thinner nuts.
- crumbled feta cheese (optional but recommended) → goat cheese crumbles, blue cheese, or fresh mozzarella. Choose a cheese that offers tang and contrast. Use the same amount or adjust to taste.
