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Strawberry Burrata Quinoa Salad

This strawberry quinoa salad is loaded with fresh herbs, burrata cheese and chopped pistachios. Topped with a lemon dressing, it's heavenly!
5 from 8 votes
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  • 2 1/2 cups cooked quinoa
  • 2 cups strawberries, hulled and sliced
  • 1 teaspoon freshly grated lemon zest
  • 1 ball burrata cheese
  • ¼ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 2 to 3 tablespoons fresh herbs, like parsley, chives, etc
  • freshly cracked black pepper
  • 1/4 cup chopped pistachios (I like roasted +salted pistachios)

honey lemon vinaigrette

  • tablespoons  freshly squeezed lemon juice
  • 1 1/2  tablespoons  honey
  • garlic clove,  minced
  • pinch  salt and pepper
  • 1/3  cup extra virgin olive oil


  • Cook the quinoa according to the directions (it’s usually 1 cup quinoa to 2 cups liquid, simmering for about 15 minuteand let it cool.
  • Once the quinoa is cooled, toss it with 2 to 3 tablespoons of the lemon dressing. You can do this based on your preference – add more if you want, or add it on after you make the entire salad!
  • Stir in the strawberries, some of the fresh herbs, the lemon zest, a few cracks of black pepper and the burrata cheese. Stir in any remaining herbs and add on more dressing if you wish. Toss on the chopped pistachios.
  • Taste and season the salad with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
  • This stores great in the fridge for a day or so, but if making it for a party, I’d assemble the salad right before leaving so the berries are fresh!

honey lemon vinaigrette

  • To make the vinaigrette, whisk together the lemon juice, honey, garlic, salt and pepper. Whisk in the olive oil until the dressing is emulsified. Drizzle it over the quinoa and use any extras for serving.

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