Quinoa and Fruit Salad

I recently came across a recipe on Pinterest that I knew I was going to have to try. Quinoa (pronouced Keen-wah) has become a staple in my pantry over the last year or so. It's such a versatile grain and goes well with almost everything! It's packed with protein and is gluten free as well.

I've altered the original recipe making it even more easy. I have had this "salad" for breakfast but you can put it over a bed of mixed greens for lunch or a light dinner. You can use any fruit you happen to have on hand but I really like the combination below. As usual I don't measure anything so you can just "eyeball" the amounts according to your taste. One thing I would recommend; Go lightly with your dressing. You really don't need much at all and the Quinoa will soak up everything making the consistency "gummy" if you use too much.

This recipe keeps well in the refrigerator for 3-4 days.

 

Quinoa and Fruit Salad

2 C. cooked and cooled quinoa*(see Cooking Quinoa Secret below)

assorted fruit: Any combination of the below. Roughly 1 C. each of 3 or 4 different fruits. (My favorite combination is strawberries, blueberries, raspberries and pineapple.)

strawberries, blueberries, raspberries, peaches, pineapple, mango, tropical fruit mix etc. (Chop strawberries, pineapple, mango etc into fairly uniform sizes.)

1 bottle raspberry pecan vinegarette dressing. (I use Ken's Brand)

chopped nuts of choice- pecans, sliced almonds, walnuts

Combine all ingredients in a large bowl.

* Cooking Quinoa Secret:

Quinoa is cooked much like rice however, I've discovered that if you over cook it it gets sticky and gummy. Here is a trick I learned to get perfectly fluffy Quinoa every time.

1 part Quinoa to 1 1/2 parts water. You may add a bit of salt if desired. Bring to a boil and turn down to simmer. Simmer for 15 min. Turn off heat. Fluff with a fork. Cover and let sit another 15 mins. Fluff with a fork when ready to use.