Fresh, juicy strawberries in a quinoa salad? Yes, please! This refreshing Quinoa Salad with Strawberries and Cucumber recipe is a vibrant twist on the traditional Middle Eastern tabouleh salad. Juicy strawberries, crisp cucumber, fresh herbs, and a zesty lemon vinaigrette come together to make a summer-ready dish that’s perfect for picnics or a light weekday lunch. It’s easy to make, loaded with seasonal produce, and totally customisable, just the way I like it. Ready in just 30 minutes, it’s perfect for a quick lunch, sunny picnic, or colorful BBQ side.
Ingredients for Strawberry Quinoa Salad
This refreshing strawberry quinoa salad is all about seasonal produce and simple, vibrant flavours. Here’s what you’ll need:
- Quinoa: Nutty and gluten-free pseudo grain; cook until fluffy. Couscous, bulgur, or millet also work.
- Strawberries: Sweet and juicy, best when in season from May to July.
- Cucumber & red onion: Add crunch and a refreshing contrast to the sweet berries.
- Fresh herbs: A mix of parsley, cilantro, and mint gives classic tabouleh flavour.
- Feta (optional): Adds a creamy, salty finish that pairs perfectly with the fruit.
- Lemon & olive oil dressing: Light and zesty. It ties all the flavours together.
How to Make this Quinoa Strawberry Salad
This strawberry and cucumber quinoa salad is as easy as it is delicious. Just a few simple steps and you’re ready to eat! Full details are in the printable recipe card below.
- Cook the quinoa: Rinse, simmer, and let it cool until fluffy and light.
- Prep the produce: Dice strawberries, cucumber, and red onion. Chop a mix of fresh herbs.
- Whisk the dressing: Combine olive oil, lemon juice, zest, and vinegar. Season to taste.
- Toss and serve: Mix everything in a big bowl, drizzle with dressing, and toss gently. Crumble feta on top if you like. Voila, that’s it!
Scroll down for the full printable recipe card with exact quantities.
What Makes This Quinoa Salad with Strawberries So Good
This light and refreshing strawberry quinoa salad is the kind of dish that feels good to eat and simple to prepare. It’s full of fresh ingredients, balanced flavours, and easy to adapt based on what’s in season or in your fridge. Here’s why it’s a recipe I keep coming back to:
- Quick and easy. Minimal prep, no fancy tools, and done in under 30 minutes.
- Made for summer. Juicy berries, cooling herbs, and a lemony finish. Hello, sunshine on a plate!
- Meal prep friendly. It holds up well in the fridge for 2–3 days, making it perfect for make-ahead lunches.
- Naturally vegetarian (and easily vegan). Just leave out the feta, and it’s 100% plant-based.
- Balanced and bright. Sweet strawberries, salty feta, crunchy veg, and tons of fresh herbs in every bite.
f you loved this fresh and flavourful Strawberry Quinoa Tabouleh, here are a few more recipes that celebrate seasonal produce, herbs, and simple ingredients:
- Chickpea Tabbouleh Salad – A hearty variation of the classic with protein-rich chickpeas and plenty of fresh herbs.
- Tabouleh with Pomegranate and Mushrooms – A unique, earthy version with sweet pomegranate and sautéed mushrooms.
- Spinach Quinoa Salad with Feta and Herbs – Nourishing and vibrant, this salad is full of greens, grains, and lemony flavour.
- Salad with Strawberries and Tomatoes – A summery, colourful mix of sweet berries, ripe tomatoes, and fresh herbs.
Summer Quinoa Salad with Strawberries & Cucumber
A fresh and vibrant summer quinoa salad with strawberries, cucumber, and herbs, tossed in a zesty lemon dressing. Quick, easy, and tabouleh-inspired, perfect for warm-weather meals.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
For the bulgur salad:
- 1 cup quinoa (200 g)
- 450 g strawberries, diced
- 2 mini cucumbers, diced
- 1 small red onion, finely diced
- 1 small bunch fresh parsley, chopped (about 5 tbsp)
- 1 small bunch fresh cilantro, chopped (about 5 tbsp)
- 1 small bunch fresh mint, chopped (about 5 tbsp, see tips below)
Optional add-in:
- 1/2 cup crumbled feta cheese (about 75 g)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Zest and juice of 1 small lemon (organic)
- Sea salt and freshly ground black pepper, to taste
Method
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Cook the quinoa: Rinse quinoa in a fine mesh strainer. Cook in water according to package instructions (about 15 minutes). Once most of the water is absorbed and the quinoa is tender, remove from heat. Fluff with a fork, let sit for 5 minutes, then transfer to a large bowl to cool.
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Assemble the salad: Once the quinoa has cooled, gently mix in the strawberries, cucumber, red onion, parsley, cilantro, and mint.
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Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste. Pour over the salad and toss gently to combine.
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Serve: Serve immediately or let chill for 10 minutes in the fridge to allow flavors to meld. Sprinkle crumbled feta on top just before serving, if using. Enjoy!
Notes
- Grain swap: You can substitute quinoa with bulgur, millet, or even pearl barley.
- Seasonal swaps: Cherry tomatoes, pomegranate seeds, or diced peaches work well in place of strawberries.
- Best berries: Use sweet, ripe strawberries for the fullest flavor.
- Herb balance: Aim for equal parts of each herb, but adjust to taste. Use less mint if you prefer a subtler flavor.
- Storage: Keeps well in the fridge for up to 3 days. Add feta just before serving for the best texture.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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This strawberry and cucumber quinoa salad looks so refreshing. Definitely trying it soon!
Thanks Heather! This strawberry and cucumber combo really is the perfect summer dish. Can’t wait to hear how you like it! 🙂