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Quinoa Fruit Salad

This fresh and lively Quinoa Fruit Salad starts with tender quinoa and loads on fresh fruits and a tangy citrus vinaigrette.
Course Salad, Side Dish, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword Quinoa Fruit Salad
Prep Time 30 minutes
Quinoa Cooking & Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 as a side
Calories 370kcal
Cost $9.92


  • 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


  • 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)


  • DRESSING: Combine all the dressing ingredients in a Mason 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.
  • (MAKE AHEAD) QUINOA: Bring 2 cups of water to a boil in a small pot over high heat. Once boiling, add in the quinoa and season to taste with salt. (I add 1/2 teaspoon.) Stir, cover the pot, and reduce the heat to low. Let cook, undisturbed, until liquid is absorbed and quinoa has. "popped," about 13-20 minutes. Remove the quinoa, keeping it covered, and let stand to steam for 5-10 minutes. Transfer to an air-tight container and chill in the fridge until ready to make this salad. If you need it cooler faster, spread the cooked and fluffed quinoa on a sheet pan in one even layer. Place the sheet pan in the fridge or freezer for 10-15 minutes or until cooled.
  • FRUIT PREP: Peel and chop the mango. Wash the raspberries and blueberries; thoroughly dry. Peel the kiwis and slice or chop. Peel and segment the oranges.
  • SALAD: Once quinoa is fully cooled, add to a large bowl. Add all the prepared fruit.
  • ENJOY: Pour the dressing over the salad (add dressing to desired preference; we 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.


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