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Fresh fruit, quinoa, and a tangy citrus dressing = pure bliss in a bowl. And the perfect way to keep on track with healthy eating and ENJOY it!
I love a good fruit salad, but adding a dressing and quinoa to a fruit salad has quickly become a new staple in my home. The quinoa adds tons of protein leaving this salad surprisingly filling. While it probably won’t stand on it’s own for a meal, serving it with some grilled chicken or steak is honestly one of the best meals ever — fresh, light, healthy, and packed with flavor!
This salad is highly customizable; pretty much whatever berry or chopped fruit you want will go well with the quinoa and dressing. The dressing is subtle, tangy, tasty, and healthy; plus it is super quick and easy to whip together.
This salad doesn’t take too much prep time because the only fruit you need to cut is the kiwi and mango; the oranges just get drained and blueberries + raspberries just need a quick wash + dry.
Once you try it just once, it will become a salad you’ll be craving all year long!!
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Fruity Quinoa Salad
Ingredients
- 1 cup uncooked quinoa
- 1 large mango
- 1 pint fresh raspberries
- 1 heaping cup fresh blueberries
- 2 ripe kiwis
- 1 (15-ounce) drained mandarin oranges
Dressing
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon lemon zest
- 1 ¼ tablespoon honey
- 1 teaspoon dijon mustard
- ¼ cup olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Cook 1 cup uncooked quinoa according to directions on the package. Set it aside to cool completely.
- Peel and dice 1 large mango, wash 1 pint fresh raspberries and 1 heaping cup fresh blueberries. Peel and slice or chop 2 ripe kiwis.
- Add the cooled quinoa, mango, raspberries, blueberries, kiwis, and 1 (15-ounce) drained mandarin oranges to a medium bowl and gently toss to combine.
- Prepare the dressing by adding 2 tablespoons fresh orange juice, 1 teaspoon orange zest, 1 tablespoon fresh lemon juice, ¼ teaspoon lemon zest, 1 ¼ tablespoon honey, 1 teaspoon dijon mustard, ¼ cup olive oil, ¼ teaspoon salt, and ⅛ teaspoon ground black pepper. Taste and adjust the ingredients as needed to your preference.
- Pour the dressing over the salad and gently mix until the quinoa and fruit are evenly coated. Cover and store in the refrigerator until you are ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Salad Recipes from Chelsea’s Messy Apron:
Candied Pecan, Pear, & Pomegranate Salad
Candied Almond, Mandarin Orange, and Apple Salad
