Red, White, and Blueberry Quinoa Salad

Red, White, and Blueberry Quinoa Salad
Staff Writer
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
725
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.

Nutritional Facts

Total Fat
33g
47%
Sugar
49g
54%
Saturated Fat
20g
83%
Cholesterol
54mg
18%
Carbohydrate, by difference
101g
78%
Protein
11g
24%
Vitamin A, RAE
304µg
43%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
22mg
29%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
163mg
16%
Choline, total
14mg
3%
Fiber, total dietary
10g
40%
Fluoride, F
1µg
0%
Folate, total
207µg
52%
Iron, Fe
20mg
100%
Magnesium, Mg
56mg
18%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Phosphorus, P
188mg
27%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
525mg
35%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
177g
7%
Zinc, Zn
1mg
13%

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.