Oh hi — I’m eating this strawberry quinoa salad by the bowlful every day.
If you need a quick, seasonal dish for a summer cookout or an easy lunch, this strawberry quinoa salad is perfect. Bright, sweet strawberries pair with fresh herbs, creamy burrata and crunchy pistachios for a vibrant, balanced salad that keeps well in the fridge for a day or two.
Cold grain salads are my current obsession because they’re simple to make, portable, and forgiving — you can toss them, chill them, and still have them taste fresh the next day. Quinoa provides a light, satisfying base that complements the juicy strawberries and creamy cheese.
This recipe is flexible: swap the quinoa for farro, rice, or orzo if you prefer. The key is the combination of citrusy lemon vinaigrette, sweet berries, plenty of fresh herbs (basil, mint, parsley), burrata for creaminess, and pistachios for crunch.
How this salad comes together
Cooked quinoa is tossed with a bright honey-lemon vinaigrette, then mixed with hulled, sliced strawberries, lemon zest, freshly cracked black pepper, and a generous amount of herbs. Tear apart a ball of burrata and fold it into the salad so each bite has a creamy element. Finish with chopped pistachios for texture.
The result is fresh, light, and satisfying enough for lunch or as a showstopping side for a summer gathering.
The flavor contrast — sweet strawberries, tart lemon, creamy burrata and salty crunch from pistachios — is what makes this salad memorable. It’s light but filling, colorful, and easy to scale for a crowd.
I love it.
Strawberry Quinoa Salad with Burrata
Strawberry Burrata Quinoa Salad
2
to 4 people
30 mins
15 mins
Ingredients
- 2 1/2 cups cooked quinoa
- 2 cups strawberries, hulled and sliced
- 1 teaspoon freshly grated lemon zest
- 1 ball burrata cheese
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 2 to 3 tablespoons additional fresh herbs (parsley, chives, etc.)
- Freshly cracked black pepper
- 1/4 cup chopped pistachios (roasted and salted preferred)
Honey Lemon Vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons honey
- 1 garlic clove, minced
- Pinch of salt and pepper
- 1/3 cup extra virgin olive oil
Instructions
- Cook quinoa according to package directions (generally 1 cup quinoa to 2 cups liquid). Simmer about 15 minutes, then let cool.
- Whisk lemon juice, honey, minced garlic, salt and pepper, then whisk in olive oil until emulsified to make the vinaigrette.
- Toss cooled quinoa with 2 to 3 tablespoons of vinaigrette. Reserve extra dressing for serving if desired.
- Stir in strawberries, some of the fresh herbs, lemon zest and a few cracks of black pepper. Gently pull apart the burrata and fold into the salad so each portion gets creamy pieces.
- Add remaining herbs and toss. Finish with chopped pistachios. Taste and season with salt and pepper, adding more dressing if needed. Serve chilled or at room temperature.
- Store leftovers refrigerated for up to 1–2 days; for parties, assemble just before serving so the berries remain fresh.
Salad
American
How Sweet Eats
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I can almost smell the berries from here — this salad is summer on a plate.