The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 7 days ago
thank u for the recipes
Thank you, Karol!I also try to follow the healthy ...
Thank you, Jeanne :)I'm here for you!
Emilieann LingleChile Crisp-Glazed Bacon Bites 27 days ago
I would like all the receipts shown hear today.  I...
Karol BCarrots en Croûte 1 month ago
I love new recipes! I'm interested in low sugar, l...
Jeanne ThoresonCaramel Pecan Pie Without Corn Syrup 1 month ago
8 love the recipes you give out
GlendaInstant Pot Stuffed Pepper Soup 1 month ago
How would I get a code to enable me to store a lib...
Tastes the same, Mardel 
Yummy-looking recipes.

Quinoa Fruit Salad

Blossom Lady
May 15, 2021 12:37 PM
Quinoa Fruit Salad

Fresh and lively Quinoa Fruit Salad starts with tender quinoa and loads on fresh fruits and a tangy citrus vinaigrette. Ripe fresh fruit, tender quinoa, and a tangy citrus dressing are pure summer bliss in a bowl.

I love a good fruit salad recipe as much as the next person but adding some quinoa to the mix has resulted in a salad that has quickly become a new staple in my home. The quinoa adds tons of protein resulting in a salad that is surprisingly satiating. It also adds texture, a subtle nutty flavor, and vibrancy to the fruit and citrus vinaigrette.

While this salad likely doesn’t stand on its own for a meal, serving it with some grilled chicken or grilled steak makes for one of the best summer meals — fresh, light, nutritious, and flavorful!


  • 1 cup (180g) uncooked quinoa (I use tri-color quinoa)
  • 1 large mango or 2 small honey mangoes (~1-1/3 cup; 215g), peeled and diced
  • 1 container (6 oz.; 170g) raspberries (~1 heaping cup)
  • 2 kiwis, peeled and chopped
  • 4-5 clementine oranges, or Cutie,s peeled and segmented
  • 1 heaping cup (175g) fresh blueberries


  • 2 clementine or Cuties oranges (2 tablespoons juice and 1 teaspoon zest)
  • 1 large lemon (1 tablespoon juice and 1/4 teaspoon zest)
  • 1 tablespoon + 1/2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup (48g) extra-virgin olive oil
  • Fine sea salt and pepper (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper)
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Add to bookmarks
Assign tags
No comments