Quinoa Fruit Salad Recipes

QUINOA FRUIT SALAD

Quinoa Fruit Salad image

Quinoa Fruit Salad is a bright gluten-free healthy summer salad with seasonal fruits such as mangos, apricots and blueberries tossed with quinoa, mint and a zippy citrus honey lime dressing.

Provided by HWC Magazine

Time 22m

Number Of Ingredients 11

Ingredients

2 cups quinoa (cooked white)
1 cup grapes (sliced in half - optional)
1 whole apricot (medium pit removed and chopped)
2 whole mangoes (peeled and diced - optional)
1/2 cup strawberries (or cherries sliced -optional)
1/2 cup blueberries (optional)
4 tbsp orange juice
4 tbsp lime juice (or lemon juice)
2 tsp lime zest (or lemon zest)
1.5 tbsp honey ( or to taste (can exchange with sugar alternative or maple syrup as needed ))
2 tbsp mint (fresh roughly chopped (optional))

Steps:

To make 2 cups of cooked quinoa, measure out 2/3 cup of dry quinoa. Wash very well until water runs clear in a fine mesh colander.This removes the bitter taste from quinoa seed. This natural coating of a substance is called saponin. Saponin has a bitter flavor which discourages birds from eating it so wash well. To cook the quinoa, you will use a 2:1 ratio of liquid to quinoa, or 1 and 1/3 cups of water for 2/3 cup of dry quinoa.
Cook quinoa per label directions, which is generally bringup to a boil and then simmer for about 10-15 minutes with a lid or until allthe water is absorbed and the quinoa is light and fluffy. Set aside with lid onfor 5 minutes and then fluff with a fork. If you are cooking a large amount ofquinoa it can take up to 2 minutes to cook. Quinoa is done cooking when thetiny spiral (the germ) separates and curls around the seed. You can cook your quinoa the day before and store inrefrigerator or make the day of and cool in the freezer to assist with coolingprocess.
In a small bowl mix together your lime (or lemon juice), orange juice, zest of lemon (or lime) and honey until honey is incorporatedChop up your grapes, mangoes, pineapple, apricots, cherries and add your washed blueberries to your cooked and cooled quinoa.
Add your citrus honey dressing to the quinoa and fresh fruit mixture, add chopped mint and mix well. Serve and enjoy.

Nutrition Facts : ServingSize 1 g, Calories 127 kcal, Carbohydrate 27 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 3 g, Sugar 12 g

SUMMER FRUIT QUINOA SALAD RECIPE BY TASTY

Summer Fruit Quinoa Salad Recipe by Tasty image

Here's what you need: water, orange juice, quinoa, strawberry, blueberry, mango, fresh basil, lime juice, honey

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 cup water
1 ½ cups orange juice
1 cup quinoa
strawberry
blueberry
mango, cubed
fresh basil, chopped, for garnish
½ cup lime juice
1 tablespoon honey

Steps:

In a small saucepan bring water and orange juice to a boil then add quinoa, cover and simmer for 12-15 minutes.
Add quinoa to a bowl. Top with strawberries, blueberries, and mangoes.
In a small bowl, mix lime juice, and honey. Drizzle dressing over the quinoa and mix.
Top with basil.
Enjoy!

Nutrition Facts : Calories 418 calories, Carbohydrate 83 grams, Fat 5 grams, Fiber 7 grams, Protein 12 grams, Sugar 21 grams

QUINOA FRUIT SALAD RECIPE BY TASTY

Quinoa Fruit Salad Recipe by Tasty image

Here's what you need: lemon juice, agave, water, orange juice, quinoa, blueberry, strawberry, banana, blackberry

Provided by Merle O'Neal

Categories Lunch

Yield 1 serving

Number Of Ingredients 9

Ingredients

¼ cup lemon juice
1 tablespoon agave
¼ cup water
¾ cup orange juice
¼ cup quinoa, uncooked
½ cup blueberry
½ cup strawberry, sliced
½ cup banana, sliced
½ cup blackberry

Steps:

In a small saucepan over medium heat, bring the water and orange juice to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12 minutes, until the quinoa is tender and the liquid is absorbed. Set aside.
Add the lemon juice and agave to a large mason jar and stir to combine.
Add the blueberries, strawberries, banana, blackberries, and cooked quinoa to the jar and screw on the lid.
Store in the refrigerator until ready to eat, up to 5 days
Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
Enjoy!

Nutrition Facts : Calories 505 calories, Carbohydrate 114 grams, Fat 3 grams, Fiber 14 grams, Protein 10 grams, Sugar 60 grams

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