Summer quinoa salad with strawberries, nectarines, and feta. Delicious, healthy, and easy to make, perfect for a potluck party or for any other occasion.
Easy to make summer quinoa salad with lots of flavorful ingredients like strawberries, nectarines, and feta. Not to forget lots of herbs like mint, coriander, and parsley.
This salad is inspired by a recipe found on Pinterest. It is from Feasting at Home. I changed it quite a lot but still, I would have probably not thought of anything like it on my own.
But it worked great: the hearty quinoa, the fresh fruit, and especially the herbs. I used a lot of mint, some parsley, and coriander.
Ingredients for the quinoa salad
- Just be sure to use really ripen, good quality strawberries and nectarines, the salad relies a lot on their sweetness and flavor.
- And lots and lots of herbs.
- I used a mirabelle plum white wine vinegar because I happened to have that and thought it would go well in this salad. It did, but if you don't have any, just use plain white wine vinegar or raspberry vinegar for instance. I can imagine that balsamic vinegar would also be great combined with the strawberries.
- I also love the addition of lemon juice in the salad; I added just a little in the beginning, but then more and more as I started adjusting the taste; I love salads to be a bit tangy, and lemon just worked perfectly with the sweet fruit.
More salads with fruit and berries
Summer Quinoa Salad
- ½ cup quinoa slightly heaped cup
- 1 cup water
- 1 small handful almonds
- 2 shallots, small
- 6-7 strawberries or more according to their size
- 1 nectarine
- 1 handful mint
- 1 handful parsley
- some coriander
- 3.5 oz feta about 1 cup when crumbled
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 organic lemon juice and some zest
- ¼ teaspoon fine sea salt or Kosher, more to taste
- ⅛ teaspoon freshly ground black pepper more to taste
- Cook quinoa: Wash the quinoa in a fine-mesh sieve very thoroughly. Cook according to the packet's instructions. Drain thoroughly, leave to cool completely, and chill until ready to use.
- Toast the almonds in a small pan without adding any fat. Leave to cool completely and chop roughly.
- Chop the shallots and the herbs very finely.
- Dressing: Place the quinoa, shallots, and herbs in a bowl. In a small bowl, whisk together the mustard, white wine vinegar, and about 1 teaspoon lemon zest, salt, and pepper to taste. Add 1 tablespoon lemon juice or more to taste. Slowly add the olive oil and whisk to emulsify slightly. Pour over the salad and mix.Chop the strawberries and nectarine into small pieces. Add to the salad and mix very gently, taking care not to crush the fruit.
- Adjust the taste with more lemon juice, salt, and pepper. Arrange the salad on a platter.
- Sprinkle it with the toasted almonds and crumbled feta cheese.