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  • Photo: Miryam Quinn Doblas
  • Lately quinoa has become one of my favorite ingredients to cook with. It's extremely versatile and can be used for both savory and sweet recipes. This quinoa mixed fruit salad is the prime example.

    This quinoa mixed fruit salad is not too sweet to send you over the edge, but it's refreshing, light, and healthy. My family loves these type of salads, and when ever possible I try to have them on hand as my kids for my kids to snack on. This salad also works well to take to gatherings. It's always a crowd-pleaser since it's very light, nutritious, and the colors are very attractive to the eye. I have taken this salad to several gatherings, and I always end up giving the recipe away to a few people (and bringing home an empty bowl!).
  • Photos: Miryam Quinn Doblas
  • Mint gives this salad a unique flavor, so I suggest you don't omit it. This salad is also very versatile so swapping to your fruit of choice will work, too. Though I do have to say, blueberries, mangoes, and pineapple compliment each other rather well. Adding another type of fruit is another option. I have thought about adding chopped kiwi before, so next time I make this salad I sure will add some.

    I use tricolor quinoa for this salad, but any other type of quinoa will work. Using tricolor quinoa makes this salad more attractive and appealing to the eye, since it gives it an intense color and contrast with the fruit.

    I have kept this salad in the fridge for up to two days, but it's best eaten either the same day or the next. Keeping the salad longer than two days will make the quinoa soggy and mushy.

    I hope you get to make this refreshing salad soon. It's perfect for the warm days ahead. I think your friends and family will love it.
  • Photo: Miryam Quinn Doblas

    Quinoa Mixed Fruit Salad


    Serves 4
    Total time 20 minutes

    1 cup organic blueberries, fresh or frozen
    1 cup mango chunks, fresh or frozen
    1 cup fresh pineapple chunks, fresh or frozen
    1 cup uncooked tricolor quinoa, any type will work
    1 lemon, juiced
    1 tablespoon maple syrup, or honey
    2 ounces fresh mint leaves, chopped

    Cook quinoa according to package instructions. Once its cooked let it cool for 1 hour. I cook quinoa in a rice cooker, as it always comes out perfect.

    While the quinoa cools, in a large mixing bowl, add the chopped fruit and mint leaves. Add the cooled quinoa, lemon juice and maple syrup to the bowl. With a spatula, mix through and refrigerate for at least 2 hours or until ready to serve.

    This quinoa mixed fruit salad will keep covered in the refrigerator for up to 2 days, however, it is best eaten the same day.

    Note: If you use frozen fruit make sure it is previously thawed out.

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