Minted Quinoa Fruit Salad
Submitted by didykie
Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
This fruit salad gets substance from cooked quinoa, turning it from a light side into a satisfying dish. The grain adds a mild, nutty chew that anchors the soft fruit and gives the salad enough body to stand on its own.
The dressing is a bright puree of fresh mint leaves, vanilla yogurt, and orange juice blended until smooth. It coats the fruit and quinoa in a creamy, herby, slightly sweet layer that tastes like spring.
Sliced strawberries, kiwi, and mandarin orange sections bring three different textures and levels of sweetness. The kiwi adds tartness, the strawberries bring juicy sweetness, and the mandarins contribute a honeyed citrus note.
Pro Tips
- Rinse the quinoa well before cooking to remove its natural bitter coating (saponin). Most boxed quinoa is pre-rinsed, but a quick rinse under cold water doesn’t hurt.
- Cook the quinoa until the grains turn translucent and the little white spiral (the germ) separates. That spiral means it’s done.
- Cool the quinoa completely before mixing with the fruit. Warm quinoa wilts the strawberries and turns the salad mushy.
- Chill for 1-2 hours before serving. The flavors meld and the dressing thickens slightly as it sits.
Variations
- Tropical version: Swap the strawberries for diced mango and pineapple and use coconut yogurt in the dressing.
- Berry quinoa: Use a mix of blueberries, raspberries, and blackberries instead of the kiwi and oranges.
- Honey lime dressing: Replace the yogurt-mint puree with a simple honey, lime juice, and fresh mint vinaigrette.
Ingredients
Directions
In a medium saucepan, bring 2 cups water and the salt to a boil; add quinoa.
Reduce the heat to low; simmer 15 minutes, until quinoa is translucent.
In a food processor or blender, combine mint, yogurt and juice, purée until smooth.
Set aside.
Set aside six strawberry slices and three kiwi slices for garnish.
In large serving bowl, combine the remaining strawberries, the remaining kiwi and the mandarin orange sections.
Pour yogurt sauce over fruit mixture; toss to coat.
Add cooked quinoa; toss gently to mix well.
Garnish with reserved strawberry and kiwi slices.
Refrigerate, covered 1 to 2 hours, until thoroughly chilled.
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