Summer Fruit Quinoa Salad
Quinoa is the base for this versatile summer fruit salad. You can also use brown rice, cauliflower rice, or any other grain. My favorite is beautiful tri-colored quinoa because it has a pleasant texture and itā€™s packed full of plant-based protein. While you can use broth to prepare it, I prefer to use water because youā€™ll be adding fruit and a sweet dressing to this dish.
Ingredients
(4 servings)
For the quinoa:
- 1/2 cup tri-color quinoa
- 1 1/4 cups water
- 1/2 teaspoon Kosher salt
- For the salad:
- 1/2 cup sliced strawberries, stems removed
- 1/2 cup fresh blueberries
- 1/2 cup fresh blackberries
For the dressing:
- 1 teaspoon extra-virgin olive oil
- 1 large navel orange, juiced and zested
- 1 Tablespoon fresh mint, chopped fine
Directions
- Cook the quinoa according to package directions. Set aside to cool.
- While the quinoa is cooking, prepare the dressing. In a small mixing bowl, combine olive oil, orange juice and zest, and fresh mint.
- In a medium bowl, mix quinoa with fruit. Add dressing and toss to combine.
- Salad can be served immediately or refrigerated for later.
Nutrition Facts
Serving Size: 1 cup
Calories: 135 | Total Fat: 3 g | Saturated Fat: 0 g | Carbohydrates: 25 g | Fiber: 4 g | Sugar: 7 g | Protein: 4 g | Cholesterol: 0 mg | Sodium: 241 mg
