I am kind of upset with myself. It took me over 30 years to discover how much I love mango. I mean, what’s not to love – it’s so sweet and smooth and juicy. Combine that with the wonderfully ripe berries we have available right now, and protein packed superfood quinoa, and you’ve got an easy, refreshing, light summer side dish!
I saw this recipe on Two Peas and their Pod while perusing the internet one day and pinned it for later. One night, as I was thinking about what to make for dinner, I remembered the quinoa salad. I already had everything on hand…well, mostly. I didn’t have any mint as the recipe called for, but I did have tons of basil. I know basil goes well with strawberries, and the flavor is pretty close to mint, so I figured I’d just substitute. I had all of the fruit on hand, because we eat a lot of fruit around our house. I’ve especially been eating a lot since I became pregnant and now that I’m nursing. And I’ve also been keeping limes in the fridge because I’ve just been in love with them lately. They add so much zing and brightness to everything!
The verdict on this super healthy side was four thumbs up. Tim and I both loved the sweetness of the fruit and the honey in the dressing that contrasted with the tartness of the lime. And then you’ve got the health benefits of the quinoa to boot (in addition to protein, it’s a great source of dietary fiber, iron, magnesium, and calcium). We both went back for seconds! It could almost stand in as a dessert, and it could certainly be a nice summer lunch. I’d definitely make this again!
One thing I did find about this is that the leftover value declines quickly. So make this when you are really hungry or when you are having friends or family over. Also, you do need to make this a bit in advance because the quinoa has to cool to room temperature after you cook it before you combine it with the fruit.
Quinoa Fruit Salad with Honey Lime Dressing
Adapted from Two Peas and Their Pod
- 1 cup quinoa
- 2 cups water
- Pinch of salt
- Zest of 1/2 a lime
- Juice of 1 large or 2 small limes
- 3 tablespoons honey
- 2 tablespoons finely chopped fresh basil
- 1 1/2 cups blueberries
- 1 1/2 cups sliced strawberries
- 1 large mango, peeled and chopped
Soak the quinoa in a bowl of water for 15 minutes, up to an hour. Rinse under running water three times. (This takes the bitterness out.) In a small saucepan, combine the quinoa, water and salt. Bring to a boil and boil for 5 minutes. Turn the heat to low and simmer for 15 minutes, until all of the water is absorbed. Remove from the heat and fluff with a fork. Let the quinoa cool to room temperature.
In a small bowl, whisk together the lime juice, honey, lime zest, and basil.
Combine cooled quinoa, fruit, and dressing in a large bowl. Serve at room temperature or chilled.