Comments

Marina RazoTiropitas: Phyllo Cheese Triangles 14 hours ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 6 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 9 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 23 days ago
😊
Trevor WestChicago Hot Dogs Recipe 26 days ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Any 
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...
Thank you, dear Darlene!

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!

Ingredients:

  • 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

Dressing

  • 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
Like!
Add to bookmarks
Assign tags
Loading...
No comments