Celebrate summer with 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.
Serves 4
- 2 cups water, salted
- 1 cup quinoa*, rinsed thoroughly
½ cup fresh squeezed grapefruit juice
1 teaspoon grapefruit zest
1 tablespoon agave nectar**
2 tablespoons extra virgin olive oil
salt and pepper, to taste
½ cup pecans, diced - 1 cup strawberries, diced
1 cup blueberries
½ cup sweetened dried cranberries - ¼ watermelon, rind removed and cut into 5 flat triangles
- ½ cup low-fat vanilla Greek yogurt, for drizzling
** Agave nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores.
Bring the salted water to a boil. Turn down the heat so that the water reaches a rolling simmer.
Pour the quinoa in the salted, simmering water. Cover and let simmer for 12-15 minutes, or until the water is absorbed and the quinoa is fluffy.
While the quinoa is cooking, whisk the grapefruit juice, zest, agave nectar and oil together in a medium 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 diced pecans, diced strawberries, blueberries and cranberries. Chill the quinoa berry salad in the fridge 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, drizzle everything with the vanilla Greek yogurt.
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