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bird's eye view of a plate of spinach salad with strawberries, avocado, and candied pecans

Spinach Salad with Strawberries and Quinoa

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Enjoy this Strawberry and Spinach Salad with a healthy helping of multicolor quinoa and topped with creamy avocado slices and candied pecans.


Units Scale
  • 12 ounces of baby spinach
  • 12 strawberries, sliced
  • 1 cup uncooked quinoa (or about 3 cups cooked)
  • 2 tsp olive oil
  • 1/4-1/2 tsp salt to taste
  • 1/4 cup candied pecans or toasted pecan, chopped
  • 1 Hass Avocado, sliced
  • Creamy Balsamic Dressing


How to Cook Quinoa

  1. Heat 2 teaspoons of olive oil in a medium saucepan for which you have a tight lid. Add the quinoa and sauté for 1-2 minutes, stirring often, so it's well coated with the oil. Add 1 1/3 cups of water and the salt. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool for 15 minutes, then fluff it up with a fork.  See note 4 to learn about different ways of cooking quinoa.
  2. Place the spinach in a large bowl, top it with the cooked quinoa, strawberries, and avocado. Pour as much balsamic dressing as desired. Mix well and top with pecans.


  1.  You can assemble the salad (except for the avocado)  two hours before serving and keep it in the fridge until right before serving
  2. Make sure to cut and add the avocado right before serving
  3. Dress the salad right before eating it so the spinach doesn't wilt too much
  4. If you want to learn different ways to cook quinoa check out our How to Cook Quinoa post
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Salad
  • Method: Raw
  • Cuisine: American


  • Serving Size: 1/4 of the recipe without dressing
  • Calories: 301
  • Sugar: 3.9
  • Sodium: 210.3
  • Fat: 14
  • Saturated Fat: 1.8
  • Unsaturated Fat: 8.1
  • Trans Fat: 0
  • Carbohydrates: 37.8
  • Fiber: 8.1
  • Protein: 9.4
  • Cholesterol: 0

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