Quinoa Fruit Nut Salad is tasty, nutritious and diabetic-friendly. A light ginger dressing brings rave reviews. Simple recipe. Lots of protein.
Quinoa Fruit Nut Salad Recipe
I enjoy finding and making delicious new recipes, and this Quinoa, Fruit & Nut Salad is no exception. The recipe originally came from Around My French Table (affiliate link) by Dorie Greenspan. It's a delicious combination of grains, fruits, nuts and seeds, and Oh, so magnificent!
A Good Combination
Because I often take these new foods to potluck gatherings where there are usually people with food allergies and others who are vegetarian, I try to find recipes that are wheat-free and vegetarian or vegan. I often use quinoa because it is a whole grain that is also a complete protein, so it's SUPER good for you. With my health issues and food sensitivity problems, I have to be careful with what I eat.
The first time I made this Quinoa and Fruit Salad, we had a luncheon at work, and it really hit the spot. It was amazing! Don took some for his lunch and he came home raving about it because he didn't get hungry until supper time. My coworkers must have liked it, too, because they ate it all.
What You Need
For this recipe you need knives, a cutting board, measuring cups and spoon, a good heavy-bottomed pan, and a bowl. But what you really want is a great set of superior pans, right?
Quinoa Fruit Nut Salad Recipe
- 2 cups quinoa
- Salt and pepper optional
- 1½ cups dried mixed fruit such as cranberries, blueberries, apricots
- 1 cup mixed seeds and nuts such as sunflower seeds, pine nuts, hazelnuts, walnuts, almonds
- ¼ to ½ cup chopped fresh basil or cilantro, mint or a mix of all these
- 4 cups mixed salad greens or baby spinach
- ½ teaspoon ground ginger
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon walnut oil or hazelnut or another tablespoon of olive oil
- 1 cup plain Greek yogurt for serving
Instructions: Make the Quinoa
- Rinse the quinoa under cold water and drain it in a sieve.
- Bring 4 cups of salted water to a boil in a medium saucepan.
- Stir in the quinoa.
- Reduce the heat and cook gently for 12 to 15 minutes, or until the grains have expanded.
- When they are cooked, each grain will have a ring around it.
- Turn off the heat, cover the pan and let sit for 5 minutes.
- If any water remains in the bottom of the pan, drain the quinoa.
- Let cool to room temperature.
Instructions: Prepare & Add the Fruit, Nuts & Seeds
- Cut the fruit into bite-sized pieces.
- Chop the nuts and then toast them until lightly browned.
- Mix the fruit, nuts and herbs with the quinoa.
Instructions: Prepare the Dressing
- In a separate bowl to make the dressing, whisk the oils and ginger until well blended.
Combine & Serve
- Mix the dressing into the quinoa mixture.
- Serve at room temperature or cold over greens with a dollop of yogurt to garnish.
Recipe Nutrition Information
This recipe is GF, DF (optional), SF, EF, CF (use sea salt), V, VG*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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