A tri-colored quinoa salad packed with tropical fruits and dressed in a tangy citrus dressing made from clementines and sweetened with honey. This salad is vibrant, healthy, and tastes great!
Or warmer days? Or maybe I need a trip to somewhere tropical? (Read: hint to husband).
So I will just keep eating this salad instead. And pretending I am somewhere super warm slash tropical.
The base is a tri-colored quinoa. I don’t necessarily taste a whole lot of difference between different colored quinoas (am I alone here?) but I do think the red and tri-colored versions are absolutely the prettiest.
In this salad, you can use whatever quinoa you like. Regular, red, tri-colored. You could also substitute a brown rice if you aren’t into quinoa.
It’s taken a while to get the husband on the quinoa-train. And I’m not even sure he’s quite on it. At best he’s at the very last seat in the train. But this salad? – He inhaled it.
The fruit choices are completely up to you. I chose to do mango, clementines, blueberries, kiwi, and strawberries.
Other ideas – raspberries, blackberries, papaya, peaches, pineapple, avocado, oranges, seedless grapes…
Also, this salad is vegetarian. If you’d like to add some meat feel free too. I think chicken would be great with this salad!
The rest of the dressing is olive oil, red wine vinegar, salt & pepper, and honey. Very simple and so refreshing. Plus it’s healthy!
And here’s the salad when it’s all mixed together:
- 3 cups cooked quinoa (I used tri-colored)
- 3/4 cup mango
- 1/2 cup strawberries
- 1/2 cup blueberries
- 2 kiwis
- 2-3 clementines
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clementine or 1 orange
- Prepare the quinoa according to package directions to make 3 cups cooked quinoa.
- Prepare the fruits: Peel and chop the mango. Wash and remove the stems of the strawberries and then chop. Peel the kiwis and slice or chop. Wash the blueberries and dry. Remove the peels from the clementines and separate into sections.
- Allow the quinoa to cool completely and add all the fruits. Mix together.
- Prepare the dressing by combining the olive oil, red wine vinegar, honey, dijon mustard, salt and pepper in a resealable jar. Shake until the ingredients are combined. Grate the outer peel of the clementine to get about one teaspoon zest. Then remove any remaining peel and squeeze all of the juice out of the clementine into the dressing. You should get two tablespoons of juice (if not, juice another one). Shake the ingredients together again.
- Pour the dressing over the salad and mix.
- Store this salad in the fridge
Want some more quinoa?