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Quinoa Fruit Salad with Honey Lime Dressing

Quinoa Fruit Salad with Honey Lime Dressing

When summer rolls around, I can't get enough fresh fruit. It's part of almost every meal I eat, and I’m constantly reaching for fruit as a snack throughout the day. On especially hot days, a bowl of fresh fruit is all I really crave. Lately, I've been loving this Quinoa Fruit Salad with Honey Lime Dressing. It's light, refreshing, and exactly the kind of dish you want on a warm summer afternoon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 1 cup red quinoa white or tri-color works too
  • 2 cups water
  • ¼ tsp salt

For the Honey Lime Dressing:

  • 1 large lime, juiced about 2–3 tbsp fresh juice
  • 2 tbsp honey adjust to taste
  • 1 tbsp fresh mint, finely chopped

For the Fruit:

  • 1 cup blueberries rinsed and dried
  • 1 cup strawberries, sliced patted dry
  • 1 cup mango, chopped ripe but firm
  • 2 tbsp fresh mint, chopped optional garnish

Instructions
 

  • Cook the quinoa: Using a fine-mesh strainer, rinse the quinoa under cold running water. Add the quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Cook for 5 minutes, then reduce the heat to low. Cover and simmer for 15 minutes, or until the water is fully absorbed. Remove from heat, fluff with a fork, and allow to cool completely to room temperature.
  • Make the honey lime dressing: In a small bowl, whisk together the fresh lime juice, honey, and finely chopped mint until the honey is fully dissolved and the dressing is well combined. Taste and adjust the sweetness or acidity as needed.
  • Assemble the salad: In a large bowl, combine the cooled quinoa, blueberries, sliced strawberries, and chopped mango. Pour the honey lime dressing over the top and toss gently until everything is evenly coated. Garnish with additional fresh mint if desired. Serve at room temperature or refrigerate until chilled.
  • (Tip) — Customize your fruit: Feel free to use whatever fruit looks best at your market. Blackberries, raspberries, peaches, kiwi, pineapple, and seedless grapes all work beautifully in this salad.

Notes

 
  • Make the quinoa up to 2 days ahead and store it in the fridge until ready to assemble.
  • Keep the dressing stored separately and toss just before serving to prevent the fruit from becoming soggy.
  • Leftovers keep in an airtight container in the refrigerator for up to 2 days. Stir gently before serving as liquid will settle at the bottom.
  • Freezing is not recommended as the fresh fruit will not hold its texture after thawing.
 

Nutrition Facts

 
  • Calories: 195 kcal
  • Total Fat: 2g
  • Saturated Fat: 0.2g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 105mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 4g
  • Total Sugars: 18g
  • Added Sugars: 6g
  • Protein: 5g
  • Vitamin D: 0mcg
  • Calcium: 28mg
  • Iron: 1.8mg
  • Potassium: 320mg
  • Vitamin C: 38mg
  • Vitamin A: 210 IU