Fruity Quinoa Salad

This protein-packed quinoa salad is balanced with a tart vinaigrette and refreshing mint!

  • 1 cup uncooked quinoa I used tri-colored
  • 1 large mango
  • 1 container (6 ounces) raspberries
  • 2 kiwis
  • 1 can (15 ounces) mandarin oranges well drained
  • 1 heaping cup fresh blueberries
  • Dressing
  • 1 large orange 2 tablespoons juice and 1 teaspoon zest
  • 1 large lemon 1 tablespoon juice and ¼ teaspoon zest
  • 1 and ¼ tablespoon honey
  • 1 teaspoon dijon mustard
  • ¼ cup vegetable oil or olive oil
  • Salt and pepper I use about ¼ teaspoon salt and ⅛ teaspoon pepper
  • Optional: fresh limes
  1. Prepare the quinoa according to package directions.
  2. Prepare the fruits: Peel and chop the mango. Wash the raspberries. Peel the kiwis and slice or chop. Drain the mandarin oranges. Wash and dry the blueberries.
  3. Allow the quinoa to cool completely and add all the fruits. Gently mix together.
  4. Prepare the dressing: combine the orange juice and zest, lemon juice and zest, honey, dijon mustard, & salt and pepper in a small food processor or blender. Blend until smooth — make sure the honey is incorporated. Blend in the vegetable oil. Taste and adjust to preference (more honey, salt, pepper, etc.)
  5. Pour the dressing over the salad and mix. If desired squeeze a wedge of lime over the salad.
  6. Store this salad in the fridge.

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