Fruity Quinoa Salad

Recently asked to bring a gluten-free dish to a party, I did some quick browsing and decided on this fruity quinoa salad from Oh She Glows. I haven’t done much gluten-free cooking, and was nervous that there would be eight thousand other quinoa salads at the party. Thankfully this was not the case, and I received many compliments on it. It’s a very moist salad, thanks to the sweet and peppy dressing, and (4th of July bonus!) the fruits are oh! so! patriotic!

Quinoa is a seed that can be cooked and used very much like rice. It is a complete source of protein, has a mildly nutty taste and a light but chewy texture. Quinoa is the hippy kid next door you secretly envy. Quinoa is so cool, it’s practically an astronaut.

Fruity Quinoa Salad

adapted from Angela Liddon, Oh She Glows

(I left out the original almonds in case of allergies, but I think adding a cup of toasted slivered almonds (or any other nut — chopped hazelnuts! pecans! yum!) would add delicious flavor and a delicate crunch.)

  • 1 cup dry quinoa (or 4 cups cooked quinoa)
  • 2 pints strawberries, rinsed, stemmed, and halved or quarted (depending on size)
  • 1 pint blueberries, rinsed
  • 1 pound cherries, rinsed, stemmed and pitted, and halved
  • generous 1/4 cup lime juice (from 2 limes)
  • 1/3 cup real maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 cup toasted slivered almonds, optional (see note)

Cook the quinoa according to package directions, OR rinse well, bring to a boil in 4 cups water, and let simmer for 15 minutes. Remove from heat and let stand, covered, for 5 more minutes.

Spread the cooked quinoa on a large platter or cookie sheet to cool. You can let it cool while you wash and prep the fruits.

Combine the lime juice, maple syrup, and balsamic vinegar together in a small bowl and whisk well to combine.

Put the cooked quinoa, fruits, and nuts if using in a large bowl. Pour the dressing over and mix well to combine.

Makes a HUGE amount, more than 12 cups. This salad keeps well up to four days. Make some for your party tomorrow, and take some in your lunch all week!

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