Oh hi — I’ve been eating this strawberry quinoa salad by the bowlful, every day.
If you need a quick, crowd-pleasing dish for the 4th of July or any summer gathering, this is your answer.
It’s bright, sweet and seasonal in the best way — you might even find yourself craving it come December. It’s perfect for lunch, fantastic for a cookout, and the leftovers are dangerously easy to snack on straight from the fridge.
I’m loving cold salads these days: they’re simple to make, portable, and forgiving. They hold up well in the fridge for a day, so you can prep ahead without too much fuss.
This salad is flexible: swap the quinoa for your favorite grain — farro, jasmine rice, or orzo all work depending on what you have. It’s one of those recipes that welcomes substitutions.
How this salad comes together
Start by tossing the cooked quinoa with a bright honey-lemon vinaigrette. You can cook the quinoa the night before and chill it so the salad comes together in minutes.
Then fold in sweet strawberries, fresh lemon zest, plenty of cracked black pepper and a generous mix of herbs — basil, mint and parsley are lovely here. Next, break apart a ball of burrata so each bite gets a creamy, cheesy surprise.
Finish with chopped pistachios for crunch. That textural contrast is essential.
The result is fresh, light and full of flavor, but still satisfying thanks to the quinoa and burrata. It’s an ideal lunch or side for a summer meal.
I love it.
Strawberry Quinoa Salad with Burrata
Strawberry Burrata Quinoa Salad
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Ingredients
- 2 1/2 cups cooked quinoa
- 2 cups strawberries, hulled and sliced
- 1 teaspoon freshly grated lemon zest
- 1 ball burrata cheese
- ¼ cup fresh basil leaves
- ¼ cup fresh mint leaves
- 2 to 3 tablespoons fresh herbs, like parsley or chives
- freshly cracked black pepper
- 1/4 cup chopped pistachios (roasted and salted are nice)
honey lemon vinaigrette
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons honey
- 1 garlic clove, minced
- 1 pinch salt and pepper
- 1/3 cup extra virgin olive oil
Instructions
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Cook the quinoa according to package directions (typically 1 cup quinoa to 2 cups liquid). Simmer about 15 minutes, then let it cool.
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When the quinoa is cool, toss it with 2 to 3 tablespoons of the lemon vinaigrette. Add more later if desired.
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Fold in the strawberries, some of the herbs, lemon zest, a few cracks of black pepper and the torn burrata. Add the remaining herbs and more dressing if you like. Top with chopped pistachios.
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Taste and adjust salt and pepper. Serve with extra dressing on the side if preferred.
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The salad stores well in the fridge for a day. For a party, assemble just before serving so the berries stay fresh.
honey lemon vinaigrette
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Whisk together lemon juice, honey, minced garlic, salt and pepper. Whisk in olive oil until the dressing is emulsified. Toss with the quinoa and reserve any extra for serving.
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I can almost smell those berries from here!