Cool off this summer with this colorful, light, and refreshing Summer Fruit Quinoa Salad.

Start with quinoa

Quinoa is the base for this versatile summer fruit salad. You can also use brown rice, cauliflower rice, or any other grain. My favorite is beautiful tri-colored quinoa because it has a pleasant texture and it’s packed full of plant-based protein. While you can use broth to prepare it, I prefer to use water because you’ll be adding fruit and a sweet dressing to this dish.

Next, add fresh summer berries

I eagerly await the first signs of fresh, juicy blackberries every summer. My favorite berry blend for this recipe is blackberries, blueberries, and strawberries. Since I don’t care for raspberries, I usually leave them out. You can use any berries that are in season and are readily available in your area. If you prefer, you could also use watermelon, grapes, peaches, or another summer fruit.

Finish with a refreshing orange-mint dressing

I love the combination of orange and mint. It’s light, sweet, and refreshing. Other types of citrus also work well in this salad, such as grapefruit, lemon, or lime. From time to time, I’ll change things up and swap in fresh basil for the mint, too.

Summer Fruit Quinoa Salad

With summer berries, a delicious citrus dressing, and wholesome quinoa, this salad is a phenomenal choice for lunch or dinner.

Serves: 4 people

Ingredients

US Customary – Metric

For the Quinoa

1/2 cup tri-color quinoa

1 1/4 cups water

1/2 teaspoon kosher salt

For the Salad

1/2 cup strawberries stems removed, sliced

1/2 cup blueberries fresh

1/2 cup blackberries fresh

For the Dressing

1 teaspoon extra virgin olive oil

1 navel orange large, juiced and zested

1 tablespoon mint fresh, chopped fine

Instructions

Cook the quinoa according to package directions. Set aside to cool.

While the quinoa is cooking, prepare the dressing. In a small mixing bowl, combine olive oil, orange juice and zest, and fresh mint.

In a medium bowl, mix quinoa with fruit. Add dressing and toss to combine.

Salad can be served immediately or refrigerated for later.

Nutrition Information

Serving: 1cup | Calories: 135kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Sodium: 241mg | Fiber: 4g | Sugar: 7g |