Red, White, and Blueberry Quinoa Salad

Staff Writer
Red, White, and Blueberry Quinoa Salad
Red, White, and Blueberry Quinoa Salad
MeatlessMonday.com

Red, White, and Blueberry Quinoa Salad

Try this patriotic fruit salad. Hearty quinoa is paired with sweet blueberries, strawberries, and cranberries, balanced by salty pecans and dressed with a tart grapefruit vinaigrette. This recipe comes to us from Donna of Fab Frugal Food.

See all recipes for quinoa.

4
Servings
486
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups water, salted
  • 1 Cup quinoa, rinsed thoroughly
  • 1/2 Cup grapefruit juice
  • 1 Teaspoon grapefruit zest
  • 1 Tablespoon agave nectar
  • 2 Tablespoons extra-virgin olive oil
  • Salt and pepper, to taste
  • 1/2 Cup salted pecans, diced
  • 1 Cup strawberries, diced
  • 1 Cup blueberries
  • 1/2 Cup sweetened dried cranberries
  • 1/4 watermelon, rind removed and cut into 5 flat triangles
  • 1/2 Cup low-fat vanilla Greek yogurt

Directions

In a pot, bring the salted water to a boil over high heat. Then, reduce the heat so that the water reaches a rolling simmer. Pour the quinoa into the salted, simmering water. Cover and simmer until the water is absorbed and the quinoa is fluffy, about 12-15 minutes.

Meanwhile, whisk together the grapefruit juice, zest, agave nectar, and oil together in a medium-sized bowl. Season the vinaigrette with salt and pepper, to taste.

Stir the grapefruit vinaigrette into the cooked quinoa while the quinoa is still hot. Let the dressed quinoa cool to room temperature. After the quinoa has cooled, toss it together with the pecans, strawberries, blueberries, and dried cranberries. Chill the quinoa berry salad in the refrigerator for at least 1 hour.

Pile the chilled quinoa berry salad into a large mound in the middle of a serving plate. Evenly surround the quinoa salad with the 5 watermelon triangles, so that the dish as a whole resembles a star. Just before serving, top everything with the vanilla Greek yogurt.

Blueberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Blueberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
21g
32%
Sugar
32g
N/A
Saturated Fat
3g
16%
Cholesterol
5mg
2%
Protein
11g
23%
Carbs
69g
23%
Vitamin A
43µg
5%
Vitamin B6
0.4mg
17.9%
Vitamin C
50mg
83%
Vitamin E
3mg
14%
Vitamin K
16µg
19%
Calcium
87mg
9%
Fiber
8g
32%
Folate (food)
100µg
N/A
Folate equivalent (total)
100µg
25%
Iron
3mg
18%
Magnesium
128mg
32%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
8%
Phosphorus
266mg
38%
Polyunsaturated
5g
N/A
Potassium
612mg
17%
Riboflavin (B2)
0.2mg
12.7%
Sodium
1130mg
47%
Sugars, added
4g
N/A
Thiamin (B1)
0.3mg
21.3%
Zinc
2mg
15%