Perfect strawberry Quinoa spinach salad

This recipe for quinoa summer salad is vegan, healthy, easy, delicious filled with plant base protein and basically everything you will want to eat during the whole summer.
A white plate filled with a fresh quinoa summer salad consisting of spinach, strawberry slices, avocado chunks, and pine nuts. The plate sits on a red-patterned cloth. A fork rests on the side of the plate. A large bowl containing more salad is partially visible in the top left corner.

This recipe for quinoa salad is a summer salad that is fun to eat, easy to prepare, and will leave you full of energy to enjoy your day. This perfect quinoa spinach strawberry salad with avocado chunks and a perfect balsamic vinaigrette will soon become your favorite one.


  • Spinach. Baby spinach or kale work well here.
  • Strawberries. Use fresh, firm strawberries and stems and dice them before adding them to the salad.
  • Avocado. It is important to use a firm avocado, as you don’t want it to get all mushy. You want the avocado pieces to hold their shape in the salad.
  • Quinoa. I like to make this salad pretty often during the summer. That is why I always try to have a container of cooked quinoa in my fridge.
  • Vinaigrette. This quinoa spinach salad calls for a very simple balsamic vinegar vinaigrette. This dressing will bring freshness to the salad ingredients.
  • Pinenuts and fresh basil leaves. If you do not have pinenuts, you can use walnuts or pecans.

How to make a quinoa salad with spinach and strawberries?

First, if you don’t have cooked quinoa, start by doing that. It is better to let the quinoa cool completely before adding it to the salad. Hot quinoa will wilt the spinach and brown the avocado. And no, we don’t want that. Skip this step if you have cooked quinoa in your fridge.

While the quinoa is cooking, prep your greens, fruit, and vinaigrette. If the spinach leaves are pretty large, chop them a bit. Place the greens in a salad bowl, and add the cold or at least room-temperature quinoa and the vinaigrette.

Mix carefully so all the greens are lightly covered with the dressing. Finish the salad with the diced strawberries, avocado, pinenuts, and basil leaves.

A close-up of a stainless steel pot containing cooked quinoa on a light-colored surface. In the background, there is a partially blurred, nearly empty glass bottle. The fluffy, well-cooked quinoa suggests the perfect base for a vibrant quinoa summer salad, with scattered grains visible throughout the pot.

Tips and tricks for the best quinoa spinach salad

  • Use fresh ingredients; the better the ingredients are, the better the flavors of the salad will be.
  • A good substitution for strawberries will be blueberries or even raspberries.
  • A good addition to this quinoa spinach salad is sliced cucumbers. Cucumbers are always fresh and perfect for a summer day.
  • I like to use really good balsamic vinegar, but raspberry vinegar or even red wine vinegar works great here.
A white bowl filled with a fresh quinoa summer salad mixture. The salad includes chopped strawberries, avocado slices, spinach leaves, and scattered pine nuts, all garnished with a quinoa sprinkle. The bowl has a decorative, beaded rim and sits on a light-colored surface.

Ensalada de verano con fresas, aguacate y quinoa.p&v Quinoa summer salad.

Perfect strawberry Quinoa spinach Salad

Alejandra Graf
This recipe for quinoa summer salad is vegan, healthy, easy, delicious filled with plant base protein and basically everything you will want to eat during the whole summer.
5 de 1 voto
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Salad
Cuisine Healthy plant based food
Servings 6 people
Calories 239 kcal


  • Salad bowl



  • 1 cup quinoa
  • 1 ¾ cup water


  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt


  • 4 handfuls of chopped spinach
  • 1 cup diced strawberries
  • 1 avocado cubes
  • 1/4 cup pine nuts
  • 6 leaves of basil



  • Put the quinoa and water in a pot with a lid over low heat. When there is very little water on the edges of the pot, turn it off and leave it covered. Leave it aside.
  • While there is the quinoa. In a bowl or bottle put the ingredients of the dressing, vinegar, salt and olive oil. Mix and taste, make it rich. Leave it aside.
  • When the quinoa is done, fluff with a fork until it is completely loose and cold.
  • Put it in a large bowl and mix with the spinach. Add dressing and mix.
  • Put the strawberries, the avocado and the pine nuts and mix very carefully not to beat.
  • Finish with basil leaves.


 If the balsamic vinegar you use is very sweet, add a teaspoon of apple cider vinegar to the dressing.
On my Instagram page you will find a very similar version of this salad.
This salad is best when eaten on the same day; it doesn’t store well.


Serving: 1servingCalories: 239kcalCarbohydrates: 22gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 102mgPotassium: 247mgFiber: 3gSugar: 2gVitamin A: 99IUVitamin C: 15mgCalcium: 22mgIron: 2mg
Keyword quinoa salad, salad with strawberries, summer salad


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Alejandra Graf
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