Serves 6
45 min
Quinoa Fruit Salad
Recipe GLPR325d4442682015
A light and refreshing salad combining fluffy quinoa with fresh summer fruits, bright citrus juice, and aromatic basil. This colorful dish is naturally plant-based and makes an excellent side dish, appetizer, or light snack.
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Ingredients
½ cup uncooked quinoa
1 ripe mango, peeled and diced
½ cup fresh blueberries
½ cup fresh raspberries
1 lemon, juiced
2 fresh basil leaves, thinly sliced
Directions
Rinse the quinoa under cold water. Bring 1 cup of water to a boil in a small pot, add the quinoa, and reduce heat to low. Simmer covered for about 15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let cool to room temperature.
While the quinoa cools, prepare the mango by peeling it and cutting the flesh into small dice, discarding the pit. Gently rinse the blueberries and raspberries.
Transfer the cooled quinoa to a large bowl. Add the diced mango, blueberries, and raspberries, folding gently to combine without crushing the delicate berries.
Squeeze the fresh lemon juice evenly over the salad and toss gently to distribute.
Divide the salad among serving bowls or plates. Top each portion with a few slices of fresh basil and serve immediately.
