quinoa fruit salad
My whole family loves fruit. It’s sweet, sticky, and fresh. What’s not to love, right? We are always trying different ways to eat it like in a shake or blended and frozen in popsicles. I wanted to add a little protein to our fruit fascination and came up with this lovely little fruit salad.
I tried this one, with chopped mint in it, but it was a no go for us (Ian’s brother and his wife can attest). The mint became the dominant taste and just didn’t compliment the dish very well.
It is slightly sweetened with honey and just a hint of tart from the lemon juice. It functions as a perfect side to a summer BBQ or a great side dish to take to a potluck or picnic. It would even make for a fresh breakfast treat.
I really like the versatility of the recipe – being that the only stipulation is some kind of fruit. I have made it with blueberries, mangos, and kiwis in it also. I just use a combination of what I have on hand at the time and it makes the salad feel different each time I make it.
Shared on Metamorphosis Monday.
- 3/4 cup quinoa (I used half red and half white quinoa)
- 1 1/2 water
- dash of salt
- 1 pineapple, cored
- 1 pint of fresh strawberries
- a drizzle of honey
- 1/2 lemon, juiced (you could also use a lime here)
- mint leaves
Start off by cooking your quinoa. Bring your water, quinoa, and salt to a boil over high heat. Then cover, turn the heat to low, and simmer for 15 minutes (or until all the water is absorbed). Uncover and set quinoa aside to cool.
In the meantime, chop up all of your fruit into bite sized pieces and place them into a large bowl. Squeeze a lemon (or lime) juice over the fruit along with a drizzle of honey. Mix well.
Once your quinoa is cooled, mix it in with your fruit, cover, and place your fruit salad in the fridge to cool. Allow to cool for at least an hour. Can be stored in an airtight container and in the refrigerator for up to two days. It's best served within a few hours of making it. Garnish with a mint leaf or two for presentation.