I can’t believe that only a few short years ago quinoa was a fancy new ingredient that nobody had heard of before. Well nobody in the United States. These days I would consider this fun little seed/grain a staple! I serve quinoa salads all the time because they are a fun way to add a pop of flavor to my meal. I was serving a Mexican inspired meal the other day and needed something light and refreshing to go along side the vegetarian enchiladas I was serving. I decided a fruit salad would be nice but I wanted to elevate it. I turned to my trusty Pinterest boards and found this salad that I thought was a good starting point for what I ended up creating. I changed the dressing up a bit, and ended up switching to mint from basil, and the final dish was a total hit with my guests. Everyone wanted the recipe so I told them I would blog it!
Quinoa Salad with Mango and Blueberries
- 1 cup of dried quinoa
- 1 pint fresh blueberries
- 1 mango peeled and diced
- 2 Persian cucumbers peeled and diced
- 2 Tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp fresh lemon zest (about 1 large lemon)
- 1 Tbsp apple cider vinegar
- 1 tsp sugar or honey
- 6 Tbsp oil. I used a combo of canola and olive oil
- Pinch of salt and pepper.
- 1-2 Tbsp minced mint
Cook the quinoa according to the directions on the package. Let cool.
In the meanwhile, dice up your fruit and veggies.
In a large bowl, toss together the salad ingredients. You can make this up to a day ahead and let sit in the fridge.
To make the dressing, in a jar combine all of the dressing ingredients and shake. Pour over salad and toss before serving.
If you want to make the dressing ahead of time, wait to add the mint because the leaves turn black after a few hours.
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