Want a light, healthy side dish? Then, this fruit quinoa salad is perfect. I made this for Easter dinner a few weeks ago and it was a big hit! My friend, Sarah, had never had quinoa before so I offered to make a quinoa dish for dinner so she could try it. . . I think everyone had seconds. It only occurred to me when I was measuring out the quinoa that I have never actually made quinoa before! So, I was super happy that it turned out as well as it did. So much so, that I wanted to share it with you!
And my version. . .
1 cup dry quinoa, rinsed & drained
2 cups water
2 kiwi, chopped
1/2 mango, chopped
1/2 cup halved red grapes
1/2 cup strawberries, chopped
For the Lime Ginger Vinaigrette:
3 Tablespoons extra virgin olive oil
1 Tablespoon lime zest
4 Tablespoons fresh lime juice (juice of 2 large limes)
2 teaspoons fresh ginger, microplaned or finely minced
1 tablespoon sugar
- Bring water to a boil in a medium-sized saucepan. Add quinoa, place a lid on top and cook for 10-15 minutes, or until quinoa is tender. Pour into a large bowl and allow to cool. Once cool, add in fruit.
- Combine all ingredients for the vinaigrette together and pour over the quinoa and fruit. Mix to combine.
- And enjoy! It is ok to sit in the refrigerator overnight. The flavors are absorbed overnight and is just as good the second day.