Summer Fruit Quinoa Salad
This easy Summer Quinoa Salad features stone fruit, berries, and fresh peppers coated in vibrant lemon-mint dressing.
Servings 4 people
Equipment
- saucepan
- Burner
Ingredients
Quinoa Salad:
- ¼ cup dry quinoa, rinsed (see note)
- 1 peach or nectarine, sliced into wedges
- 4 strawberries, sliced
- ½ cup blueberries
- 1 red bell pepper, diced
- ½ jalapeño pepper, minced (optional)
- ¼ cup chopped scallions, green and white parts
- 1 avocado, peeled, pitted, and sliced
Lemon Dressing:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon grated lemon peel (optional)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint leaves
- Salt and pepper to taste
Instructions
Prepare Quinoa Salad:
- Add rinsed quinoa to a saucepan and toast over medium heat 3 minutes, stirring occasionally, or until the quinoa begins to smell nutty. Pour in ½ cup water, cover, and bring to a boil. Once boiling, reduce the heat to low and cook 15 minutes, or until the water is absorbed and the quinoa is soft and somewhat translucent. Remove saucepan from heat and fluff the quinoa with a fork.
- While the quinoa is cooking, add the peach or nectarine, strawberries, blueberries, red bell pepper, jalapeño, and scallions to a mixing bowl. Set aside.
Prepare Lemon Dressing:
- Whisk olive oil, lemon peel, lemon juice, and mint. Taste and add salt and pepper as desired. Set aside.
Serve:
- Add the cooked quinoa to the mixing bowl with the fruits and vegetables. Pour Lemon Dressing on top and gently toss until evenly coated. Transfer to a serving dish and top with sliced avocado immediately before serving.
Notes
Substitute pre-cooked quinoa if desired. ¼ cup dry quinoa yields ¾ cup cooked quinoa.
Store leftovers in an airtight container and refrigerate for up to 5 days. Add avocado just before serving to prevent browning.