Last Updated on 2 months by Neha Deshmukh

Quinoa Salad Recipe – Spinach, Strawberry & Pecan with Honey-Basil Dressing

Introduction

Okay, friends, let me tell you about this salad. It’s seriously become a staple in my kitchen, especially during warmer months. I first whipped this up last summer when I was craving something light, fresh, and packed with flavor. It’s the perfect balance of sweet, savory, and crunchy – and it comes together in under 30 minutes! Honestly, it feels a little fancy, but it’s so easy to make, you won’t believe it. This Quinoa Salad with Spinach, Strawberry & Pecan and a dreamy Honey-Basil Dressing is about to become your new go-to.

Why You’ll Love This Recipe

This isn’t just another salad. It’s a flavor explosion! Here’s why I think you’ll absolutely adore it:

• Quick & Easy: Ready in just 20 minutes – perfect for busy weeknights.
• Nutrient-Rich: Quinoa is a complete protein, and the spinach, strawberries, and pecans add a boost of vitamins and healthy fats.
• Deliciously Versatile: Easily adaptable to your tastes and what you have on hand.
• Beautiful Presentation: The vibrant colors make it a stunning dish for any occasion.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1.5 cups cooked quinoa
• 2 cups baby spinach
• 1 cup strawberries, chopped
• ½ cup pecans
• ½ cup sweet corn
• 1 teaspoon extra-virgin olive oil
• ½ teaspoon dried basil
• 1.5 tablespoons honey
• 1 teaspoon balsamic vinegar
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Quinoa: Types & Cooking Tips

There are a few types of quinoa – white, red, and black. I usually use white quinoa for this salad because of its mild flavor, but feel free to experiment! To cook quinoa, rinse 1 cup of dry quinoa under cold water. Then, combine it with 2 cups of water in a saucepan, bring to a boil, reduce heat, and simmer for about 20 minutes, or until all the water is absorbed. (About 180g dry quinoa yields 1.5 cups cooked).

Spinach: Choosing the Best Variety

Baby spinach is my preference for this salad because it’s tender and mild. Make sure to give it a good wash! You can also use regular spinach, but you might want to remove the stems.

Strawberries: Seasonal Sweetness

Fresh strawberries are best, especially when they’re in season. Look for bright red berries that smell sweet. If you can’t find fresh, frozen strawberries (thawed) will work in a pinch.

Pecans: Toasting for Enhanced Flavor

Don’t skip toasting the pecans! It brings out their natural oils and makes them extra flavorful. Simply spread them on a baking sheet and roast at 350°F (175°C) for 7-8 minutes, until fragrant. Keep a close eye on them – they burn easily!

Sweet Corn: Fresh vs. Frozen

Fresh sweet corn kernels are amazing in this salad, especially during the summer. But frozen corn works perfectly well too – just thaw it before adding it to the mix.

Extra-Virgin Olive Oil: Quality Matters

A good quality extra-virgin olive oil really shines in the dressing. Look for one with a fruity aroma and a slightly peppery finish.

Dried Basil: Storage & Freshness

Dried basil loses its potency over time. Store it in an airtight container in a cool, dark place. If yours smells a little weak, use a bit more!

Honey: Regional Indian Honey Varieties

India boasts incredible honey varieties! From the floral notes of Kashmiri honey to the robust flavors of mustard honey from West Bengal, explore local options for a unique twist. Any good quality honey will work beautifully though.

Balsamic Vinegar: Aged vs. Standard

Aged balsamic vinegar has a richer, more complex flavor. But standard balsamic vinegar works just fine for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Quinoa: If you haven’t already, cook the quinoa according to package directions. Let it cool slightly.
2. Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and roast for 7-8 minutes, until fragrant.
3. Prep the Veggies & Fruit: Chop the strawberries and measure out the spinach and corn.
4. Make the Dressing: In a small bowl, whisk together the olive oil, honey, basil, balsamic vinegar, salt, and pepper. Taste and adjust seasonings as needed.
5. Combine Everything: In a large bowl, combine the cooked quinoa, spinach, strawberries, corn, and toasted pecans.
6. Dress it Up: Pour the dressing over the salad and toss gently to coat everything evenly.
7. Serve & Enjoy: Garnish with a sprinkle of cheese (optional) and serve chilled or immediately.

Expert Tips

• Don’t overcook the quinoa: Mushy quinoa is no fun!
• Taste as you go: Adjust the dressing to your liking.
• Massage the spinach: Gently massaging the spinach with a little dressing helps to tenderize it.

Variations

This salad is a blank canvas for your creativity!

Vegan Adaptation

Simply swap the honey for maple syrup or agave nectar.

Gluten-Free Confirmation

This recipe is naturally gluten-free!

Spice Level Adjustment (Adding a Chili Flake Kick)

My friend, Priya, loves a little heat, so I sometimes add a pinch of red chili flakes to the dressing. It adds a lovely warmth.

Summer/Picnic Adaptation

This is perfect for picnics! Pack the dressing separately and toss it with the salad just before serving to prevent it from getting soggy.

Festival Adaptation (Adding Fruits for Makar Sankranti)

During Makar Sankranti, my family loves adding chopped guava and pomegranate seeds to this salad for a festive touch!

Serving Suggestions

This quinoa salad is fantastic on its own for a light lunch or as a side dish. It pairs beautifully with grilled chicken, fish, or tofu.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salad might get a little softer over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

Is this salad best served immediately, or does it taste better after chilling?

It’s good both ways! Serving it immediately is lovely and fresh. But chilling it for about 30 minutes allows the flavors to meld together beautifully.

Can I substitute other nuts for pecans?

Absolutely! Walnuts, almonds, or even sunflower seeds would be delicious substitutes.

What if I don’t have balsamic vinegar? What can I use instead?

Red wine vinegar or apple cider vinegar are good substitutes. You might need to add a tiny bit of sugar to balance the acidity.

Can I add protein to this salad to make it a complete meal?

Definitely! Grilled chicken, chickpeas, or feta cheese are all great additions.

How can I adjust the sweetness of the dressing?

Add more or less honey to suit your taste. A squeeze of lemon juice can also help to balance the sweetness.