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Healthy Strawberry Pistachio Quinoa Salad Recipe

Healthy Strawberry Pistachio Quinoa Salad

A colorful quinoa salad with fresh strawberries, crunchy pistachios, feta, herbs, and a lemon-honey dressing. It is bright, filling, and ideal as a side dish or light main meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Quinoa Salad
  • 1 cup Uncooked quinoa, rinsed
  • 2 cups Water or low-sodium vegetable broth
  • 2 cups Strawberries, hulled and sliced
  • 1/2 cup Shelled pistachios, roughly chopped
  • 1/2 cup Crumbled feta cheese
  • 1/4 cup Fresh mint or basil, chopped
  • 2 cups Baby spinach or mixed salad greens, optional
  • 1/4 teaspoon Fine salt
Lemon-Honey Dressing
  • 1/4 cup Extra-virgin olive oil
  • 2 tablespoons Fresh lemon juice
  • 1 tablespoon Honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Fine salt
  • 1/8 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer, then combine it with 2 cups water or low-sodium vegetable broth in a saucepan.
  2. Bring the quinoa mixture to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid has been absorbed.
  3. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff it with a fork, transfer it to a broad bowl or tray, and cool it to room temperature.
  4. Whisk the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper together in a small bowl until the dressing is well combined.
  5. Place the cooled quinoa in a large bowl. Add the sliced strawberries, chopped pistachios, feta, fresh mint or basil, and optional baby spinach or mixed greens.
  6. Pour the dressing over the salad and toss gently until the ingredients are lightly coated. Serve immediately or refrigerate for up to 1 day.

Notes

Cool the quinoa completely before adding the strawberries so the fruit stays firm and bright. For deeper flavor, toast the pistachios in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, then add them just before serving to preserve their crispness.