Versatile Fruity Quinoa Salad Recipe

Article written and reviewed by Tara Kemp
Published January 19, 2018

Quinoa is not just for savory dishes! This fruity quinoa salad makes a great breakfast, snack, or side dish. The fresh mint takes it to the next level!

Fruity-Quinoa-Salad-900x900

Yields3 ServingsCategory,

Photo by Nina Gelbke of Naturally Nina.

 1 cup Quinoa, dry
 1 cup Blueberries
 1 cup Strawberries, diced
 1 cup Mangos, diced
 1 cup Kiwis, diced
 2 Oranges, juiced
 1 tbsp Balsamic vinegar
 1 tbsp Lime juice
 0.25 cup Fresh mint, chopped
 0.50 cup Green onion, chopped

1

Cook quinoa according to package instructions.

2

While quinoa is cooking, rinse and prepare blueberries, strawberries, mangos, and kiwi.

3

Combine orange juice, balsamic vinegar, and lime.

4

When quinoa is done cooking and has cooled, transfer to a large bowl and add fruit. Pour juice mixture over top and toss well.

5

Top with fresh mint and green onion.

Nutrition Facts

Serving Size 2 cups

Servings 3


Amount Per Serving
Calories 366
% Daily Value *
Total Fat 4.4g7%
Total Carbohydrate 74.5g25%
Dietary Fiber 10.0g40%
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 cup Quinoa, dry
 1 cup Blueberries
 1 cup Strawberries, diced
 1 cup Mangos, diced
 1 cup Kiwis, diced
 2 Oranges, juiced
 1 tbsp Balsamic vinegar
 1 tbsp Lime juice
 0.25 cup Fresh mint, chopped
 0.50 cup Green onion, chopped

Directions

1

Cook quinoa according to package instructions.

2

While quinoa is cooking, rinse and prepare blueberries, strawberries, mangos, and kiwi.

3

Combine orange juice, balsamic vinegar, and lime.

4

When quinoa is done cooking and has cooled, transfer to a large bowl and add fruit. Pour juice mixture over top and toss well.

5

Top with fresh mint and green onion.

Versatile Fruity Quinoa Salad Recipe

About the author 

Tara Kemp

Tara Kemp is the Director of Nutrition Education at Mastering Diabetes. She has been active in the field of health and nutrition for many years, including working with Forks Over Knives, Engine 2, and Dr. Neal Barnard and the Physicians Committee for Responsible Medicine. Tara has a bachelor's degree in Education from Bucknell University, a Certificate in Plant-Based Nutrition from eCornell, and is a Certified Food For Life Instructor through the Physicians Committee.