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Strawberry Quinoa Salad with Balsamic Dressing

Course Salad
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings


For the Quinoa

  • 3/4 cup quinoa
  • 1.5 cup vegetable stock
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tsp dried basil
  • 1/8 tsp black pepper

For the Dressing

  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp dried basil
  • pinch sea salt

For the Salad

  • 3-4 cups mixed greens (including spinach)
  • 5-6 strawberries (large)
  • 1/4 cup pumpkin seeds (pepitas)
  • 3 tbsp hemp hearts
  • balsamic reduction (optional)


To make the quinoa:

  1. In a pot, combine the quinoa and the vegetable stock. Cook according to quinoa's instructions, ensuring all liquid is absorbed, and remove from heat. Allow to sit for 5+ minutes to cool if possible.

  2. Preheat the oven to 375 degrees F. Line a large pan with a non-stick liner or parchment paper. 

  3. Add the olive oil, garlic powder, salt, pepper, and basil to the quinoa and mix thoroughly. Spread out the mixture on the pan evenly.

  4. Bake for 20-25 minutes, or until desired crispiness is reached. 

To make the dressing:

  1. In a small container, combine the olive oil and balsamic vinegar with the basil and pinch of salt.

  2. Seal the lid tightly and shake to combine. Pour immediately, or shake again right before pouring to ensure the dressing doesn't separate. 

To assemble the salad:

  1. Wash the greens and put into a large serving bowl. 

  2. Wash and slice the strawberries and add to the salad. 

  3. Add the quinoa crumble.

  4. Add the pumpkin seeds and hemp hearts. 

  5. Pour the dressing over the salad and toss to combine.

  6. Optional: drizzle a little balsamic reduction over top for presentation and for a little extra sweetness.