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–+ servings
Quinoa Fruit Salad in a bowl.
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5 from 3 votes

Quinoa Fruit Salad

This bright Quinoa Fruit Salad combines tender quinoa, fresh fruits, and a zesty citrus vinaigrette—simple, refreshing, and full of flavor!
Prep Time30 minutes
Quinoa Cooking & Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Salad, Side Dish, Vegetarian
Cuisine: American, Vegan, Vegetarian
Keyword: Quinoa Fruit Salad
Servings: 6 as a side
Author: Chelsea Lords
Cost: $9.92

Equipment

Ingredients

  • 1 cup uncooked quinoa I use tri-color quinoa
  • 1 large mango or 2 small honey mangoes, 1-1/3 cup, peeled and diced
  • 1 (6-ounce) container fresh raspberries 1 heaping cup
  • 2 kiwis peeled and chopped
  • 4 to 5 clementine oranges or Cuties, peeled and segmented
  • 1 heaping cup fresh blueberries

Dressing

  • 2 clementine oranges or Cuties
  • 1 large lemon
  • 1 tablespoon + 1/2 teaspoon honey
  • 1 teaspoon Dijon-style mustard
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
US - Metric

Instructions

  • Combine all dressing ingredients in a mason jar. Zest and juice clementines and lemon to get 1 teaspoon clementine zest, 1/4 teaspoon lemon zest, 2 tablespoons clementine juice, and 1 tablespoon lemon juice; add to jar. Seal and shake vigorously to combine. Store in the fridge until ready to use, giving it another good shake before pouring over the salad.
  • Bring 2 cups water to a boil in a small pot over high heat. Once boiling, add quinoa and 1/2 teaspoon salt. Stir, cover the pot, and reduce heat to low. Let cook, undisturbed, until liquid is absorbed and quinoa has “popped,” about 13–20 minutes. Remove from heat, keeping covered, and let stand to steam 5–10 minutes. Transfer to an airtight container and chill in the fridge until ready to make this salad. If you need it cooler faster, spread cooked and fluffed quinoa on a sheet pan in an even layer. Place the sheet pan in the fridge or freezer for 10–15 minutes or until cooled.
  • Peel and chop the mango. Wash the raspberries and blueberries; thoroughly dry. Peel the kiwis and slice or chop. Peel and segment the oranges.
  • Once quinoa is fully cooled, add to a large bowl. Add all the prepared fruit.
  • Pour the dressing over the salad (add dressing to desired preference; I add it all.) and gently toss the salad to combine, taking care not to damage the fruit. Enjoy immediately. Salad is best enjoyed the same day it is made; leftovers don’t store very well.

Notes

Storage: This salad is best enjoyed the same day; leftovers don’t store well.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 60g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 671mg | Fiber: 10g | Sugar: 25g | Vitamin A: 829IU | Vitamin C: 114mg | Calcium: 92mg | Iron: 3mg