Ingredients
- 1 cup uncooked quinoa or 3 cups cooked (any color variation)
- 2 cups water
- 2 cups strawberries
- 1 cup blackberries
- 1 cup blueberries
- 1 mango
- Optional garnish: mint, basil, or other herbs
- Optional add-ins: other seasonal ingredients like watermelon, avocado, apricots, plums, or peaches
- 3 tablespoons pure maple syrup
- 2 tablespoons lime juice
Preparation
Rinse 1 cup uncooked quinoa. This helps remove the bitter outer coating. Once rinsed, add to large pot on medium-high heat. Toast quinoa for 4-5 minutes, using a rubber spatula to stir frequently so it doesn’t burn. After quinoa is toasted, add 2 cups water and let boil for 5 minutes, then reduce to a simmer for 15 minutes, and cover. Quinoa is ready when all water is absorbed and the quinoa “tails” are visible. Fluff quinoa with a fork and set aside in a large bowl. Let cool in refrigerator. Peel, chop, and dice all fruits and add to quinoa once cool. Whisk together the dressing and pour over the quinoa fruit salad and mix thoroughly. Let sit overnight to soak in flavor and serve chilled!
About this recipe
Nutrition Facts
Serving Size: 1 cup | Makes 8 servings Calories: 155 calories | Protein: 4g | Fiber: 4g | Carbs: 33g | Fat: 2g | Vitamin A: 10% RDA | Vitamin C: 77% RDA | Iron: 8% RDA | Calcium: 3% RDA
