Fresh and light one‑bowl quinoa salad celebrating strawberry season and spring vegetables, finished with a bright, oil‑free lime tahini dressing.
I once went strawberry picking expecting a romantic morning in the sun with a sunhat and basket. Reality was bending over rows of plants under a hot sky, squinting for flashes of red and filling my basket slowly. Many berries were imperfect, but the ripe ones were incredible.
Now that it’s strawberry season again, I love turning fresh berries into something simple and satisfying: toasted quinoa mixed with sweet strawberries, peppery radishes, crunchy snap peas or peas, fragrant basil, and green onion, all tossed in a zesty lime tahini dressing. It’s quick, fresh, and just the thing for warm weather.
This Strawberry Herb Quinoa Salad is a one‑bowl recipe that takes under 30 minutes to make, so you can spend more time outdoors—or pick more berries.
What You Need to Make Strawberry Herb Quinoa Salad
This recipe uses toasted quinoa for a nutty, toasty base that pairs beautifully with fresh fruit and raw vegetables. The contrast of textures—tender quinoa, juicy strawberries, crisp radishes, and peas—makes every bite interesting.
Core ingredients:
- toasted quinoa (cooked)
- fresh strawberries
- radishes
- peas or edamame
- fresh basil
- green onion (green parts)
- hemp hearts (optional)
What You Need for the Zesty Lime Tahini Dressing
The dressing is oil‑free and bright, adding creaminess and acidity without heaviness. You’ll need:
- tahini
- fresh lime juice
- maple syrup
- sea salt (or Himalayan pink salt)
- black pepper
- water to thin
How to Make Strawberry Herb Quinoa Salad
1. Cook the toasted quinoa according to the package directions and let it cool slightly.
2. While the quinoa cooks, wash and chop the strawberries, thinly slice the radishes, and chop basil and green onion.
3. Make the dressing: whisk tahini, maple syrup, lime juice, salt, pepper, and water. Add more water a tablespoon at a time until you reach a pourable consistency.
4. In a large bowl, combine the cooked quinoa, strawberries, radishes, peas or edamame, basil, green onion, and hemp hearts. Toss gently.
5. Drizzle with the lime tahini dressing and toss again to coat. Serve topped with chopped chives and extra dressing on the side if you like.
Leftovers keep well in the refrigerator for 3–5 days. For best texture, store the dressing separately and combine just before serving.
Swaps & Substitutions
This salad is very flexible—bright, fruity, tangy, sweet, and crunchy. It works as a light lunch, picnic dish, or side. To add protein or adjust textures, try:
- edamame, white beans, or chickpeas instead of peas
- snap peas for extra crunch
- lemon juice in place of lime if you prefer
- toasted nuts or seeds for extra crunch
How to Serve Strawberry Herb Quinoa Salad
This salad gets its green notes from herbs and peas rather than typical salad greens—basil, chives, and edamame bring freshness and color. Serve it chilled or at room temperature.
Store salad and dressing separately if you want to enjoy it over several days, then toss together just before eating. It pairs well with grilled vegetables, simple roasted proteins, or as a stand‑alone light meal.
Enjoy!
More Spring Salads
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My Go To Kale Salad
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Roasted Beet Salad With Citrus Tahini
-
Raw Krazy Kale Salad
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Raw Brussels Sprouts Salad
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Green Goddess Salad
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Wintergreen Salad With Maple Dijon Vinaigrette
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Thai Salad With SunButter Dressing
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Lemon, Spinach, & Chickpea Salad
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Chop’t Chickpea Salad
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Golden Beet & Green Bean Salad
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Kale Caesar With Avocado Tahini
-
Spring Quinoa Salad Jars
I Want to Hear From You
If you make this Strawberry Herb Quinoa Salad, please leave a comment or rating—your feedback helps me create more delicious recipes. Tag me on Instagram to show your creations and use #floraandvino if you share it. Pin this recipe to save it for later and subscribe on the site for more recipes and updates.
XO Lauren
Strawberry Quinoa Salad with Zesty Lime Tahini
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- Author: Flora & Vino
- Total Time: 30 mins
- Yield: 3-4 salads
- Diet: Vegan
Description
Fresh one‑bowl quinoa salad with strawberries and spring vegetables tossed in a zesty lime tahini dressing.
Ingredients
Strawberry Herb Quinoa Salad
- 1 1/2 cups toasted quinoa, cooked
- 1 pint strawberries, hulled and diced
- 8 radishes, thinly sliced
- 1 cup cooked peas or edamame
- basil leaves, thinly sliced
- 1/4–1/2 cup green onion, green parts only, sliced thin
- 1 TBSP hemp hearts
Lime Tahini Dressing
- 1/4 cup tahini
- 2–3 TBSP lime juice
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- black pepper, to taste
- 1/4 cup water, plus more as needed to thin
Instructions
- Cook toasted quinoa according to package instructions.
- While quinoa cooks, wash and chop strawberries, radishes, basil, and green onion.
- Whisk together tahini, maple syrup, lime juice, salt, pepper, and water; thin to desired consistency.
- Combine quinoa, strawberries, vegetables, and herbs in a large bowl and toss gently.
- Drizzle with lime tahini, toss to coat, and serve with chopped chives.
- Store leftovers and dressing separately; keep refrigerated 3–5 days.
Notes
This recipe was adapted from a published source and tailored to be oil‑free, vegan, and spring‑forward.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad, Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
This post is brought to you by I Heart Keenwah; all words and recipe notes are the author’s own. Disclosure: this post contains affiliate links, which may earn a commission at no extra cost to you.