Strawberry Fields Forever

strawberry quinoa tabouli + the quinoa lowdown

Jul 25, 2025

Happy Friday!

Before we dive into this new seasonal recipe, a tiny ask: leave a comment, click the heart or share this post—it means a lot and helps this space grow.

When produce is at its peak, it needs little more than a gentle nudge to shine. Take ripe, juicy strawberries—this is the perfect moment to enjoy them in all their glory. I’ve had this salad on repeat all summer. While quinoa is far from new, I’ve recently found a renewed appreciation for it. With a few tweaks, I’ve finally figured out how to make it more easily tolerated by my body—and now, I can’t get enough.

Speaking of summer pleasures, I’ve developed a full-blown obsession with peach slushies. I won’t pretend to love the labor—blanching, peeling, pitting, slicing, and freezing—but every sticky step is worth it. With a stash of frozen peaches on hand, I can pour myself a glass of summer anytime I like. Pure bliss.

For me, summer is about soaking up the simple things. What are you especially loving this season?

Quinoa: An Ancient Grain with Modern Superpowers

Though often mistaken for a grain, quinoa is technically a pseudocereal—a seed that cooks like a grain but comes from a different botanical family

Why We Love Quinoa

Complete Plant Protein: Contains all nine essential amino acids
Gluten-Free: Great for those avoiding gluten
Nutrient-Dense: Rich in fiber, iron, magnesium, B vitamins and more
Low Glycemic Index: Helps prevent insulin spikes
High in Fiber: Supports digestion and satiety
Pantry Staple: Long shelf life, cooks in 20 minutes
Eco-Friendly: Grows in tough climates with minimal water

For better digestive tolerance, I rinse uncooked quinoa far more thoroughly than typically recommended. Most directions suggest a quick rinse to remove the bitter coating called saponin, and some packages even note that the quinoa has been pre-rinsed. But the real game-changer for me has been rinsing it multiple times—gently agitating it with my fingers—until the water runs completely clear, no longer cloudy or white. I do this right in the same saucepan I cook it in. After draining, I sauté the quinoa briefly to evaporate any remaining moisture. This step helps ensure the final water-to-quinoa ratio is just right.

If you’ve struggled to tolerate quinoa, give this method a try and start by consuming only small amounts. Given its impressive nutrient profile and its contribution to dietary diversity, I’m thrilled to finally be able to include quinoa in my diet on a regular basis.

For truly fluffy quinoa, pour the cooked quinoa onto a rimmed baking sheet and spread it out evenly. Let it cool for 30 to 45 minutes, fluffing occasionally with a fork to release steam and prevent clumping. A single batch yields just the right amount to fill a Weck 743 jar when lightly packed (plastic lids sold separately). A double batch still cools well on one baking sheet and offers a much better return on effort. It also freezes beautifully.

RECIPE

Strawberry Quinoa Tabouli + White Balsamic

This vibrant salad is colorful, refreshing, and picnic-perfect! But it’s only as good as its strawberries, so look for plump, bright red berries with fresh green leaves and give them a whiff—the sweeter, the better! Prepare the quinoa a day or two in advance if you’d like, but the salad is best served the day it’s made—and best served at room temperature.

Serves 4-6
Salad ingredients:
1 cup uncooked white quinoa
1-3/4 cups filtered water
1/2 teaspoon Himalayan pink salt
4 green onions, just the green parts, sliced
1 pound strawberries, hulled and quartered
1-1/2 cups English cucumber, sliced into 1/3-inch rounds and quartered
1/2 cup chopped mint leaves
1 cup chopped flat-leaf parsley leaves

Dressing ingredients:
1 large lemon (all the finely grated zest + 1 tablespoon juice)
3 tablespoons white balsamic vinegar (see notes)
3 tablespoons extra-virgin olive oil
1/2 teaspoon Himalayan pink salt
1/4 teaspoon freshly ground black pepper

Cook the quinoa:
Pour the quinoa into a fine-mesh strainer and rinse it thoroughly; drain. Add the drained quinoa to a saucepan and cook on medium-high heat, stirring constantly, until the water evaporates—about 2 minutes. Add 1-3/4 cups water and 1/2 teaspoon pink salt, and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Turn off the heat and leave it covered for five more minutes. Pour the cooked quinoa onto a rimmed baking sheet and spread it out evenly. Let it cool for 30 to 45 minutes, fluffing occasionally with a fork to release steam and prevent clumping.

Make the dressing:
Add all the ingredients to a small bowl, and whisk to combine. Refrigerate until use — it can be made a day in advance.

Assemble the salad:
Place the cooked and cooled quinoa in a large bowl. Top with the remaining ingredients and toss gently. Drizzle the dressing over the salad and toss again to combine. Serve immediately, at room temperature.

Notes:
White balsamic vinegars seem to vary wildly in their sweetness. I love a sweet white balsamic vinegar, but this strawberry quinoa tabouli calls for a more tart, acidic version. O White Balsamic is perfect for this salad. I’ve reduced the amount of water in the quinoa from 2-cups (as directed on most packages) to 1-3/4 cups, because it results in a fluffier quinoa.

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