Strawberry Quinoa Balsamic Salad
Sweet and salty, this strawberry quinoa balsamic salad is packed with crunchy cucumber, sweet berries, mozzarella and balsamic for finishing! It’s excellent as a main topped with a protein of choice or as a side. Gluten free and vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
Let’s start the week off with a super pretty salad.
A super pretty salad that I love so much and have made maybe a wee bit too often lately.
To the point where my husband groans when he sees it on the kitchen counter and says something along the lines of “again, really???”
So, let’s clear something up.
Do you have to use tri-colored quinoa in this salad? Absolutely not.
But I’m insane and firmly believe that it tastes better than regular quinoa. I’ve always claimed that I’m not really the biggest fan of quinoa – I’ll eat it if I have to but I wouldn’t buy it on my own.
But this tri-color business? For some reason I love it. Maybe because it’s pretty? Does this make sense? Probably not. But it’s my story and I’m stickin’ to it.
I also noted in the recipe down below that the balsamic glaze is optional for drizzling, but just trust me and do it. It takes this salad to a different level of awesomeness.
Additional Quinoa Salad Recipes You Might Enjoy:
- Blueberry Quinoa Salad
- Cranberry Quinoa Salad
- Summer Veggie Quinoa Salad
- Kale and Quinoa Rainbow Salad
- Crunchy Broccoli Quinoa Salad
- Cucumber Quinoa Salad
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 cup fresh mozzarella balls
- 1 medium cucumber, peeled and chopped
- 1 cup chopped fresh strawberries
- 2 to 3 tablespoons chopped fresh basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- salt and pepper, to taste
- balsamic glaze, for drizzling (optional)
- Add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the water is absorbed.
- Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Transfer the quinoa to a large bowl and let cool.
- Lightly pat the mozzarella balls dry with a paper towel, slice in half, then add to the bowl with the quinoa. Add in the cucumber, strawberries and basil. Toss to combine.
- In a small bowl, whisk together the olive oil, balsamic vinegar and honey. Pour into the bowl with the quinoa and toss to combine. Season with salt and pepper to taste.
- Serve immediately or you can let the salad chill in the refrigerator to let the flavors meld together even more.
- Drizzle with some of the balsamic glaze right before serving.
If enjoying this as a main dish, I like to top with a cooked protein of choice.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 170mgCarbohydrates: 26gFiber: 3gSugar: 5gProtein: 9g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.