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Argentinean Quinoa and Fruit Salad
Transport your taste buds to the sun-drenched landscapes of Argentina with this vibrant quinoa and fruit salad. Each bite is a refreshing explosion of flavors, featuring the sweetness of ripe strawberries and blueberries, alongside the zesty brightness of juicy oranges. This salad is not just a visual delight; it is a nutritious powerhouse packed with protein-rich quinoa, known as the 'mother grain' by the Incas, who cherished it for its incredible health benefits. The tangy citrus dressing, infused with fragrant mint, elevates this dish, making it an ideal companion for summer picnics, light lunches, or as a colorful side dish at gatherings. Experience a fusion of ancient grains and modern fruity freshness, creating a delightful experience that celebrates the essence of South American cuisine.
Ingredients
- Quinoa
- 1 cup, rinsed
- Water
- 2 cups
- Salt
- 1/4 teaspoon
- Olive oil
- 2 tablespoons
- Honey
- 2 tablespoons
- Lime
- 1, juiced
- Fresh mint leaves
- 1/4 cup, chopped
- Blueberries
- 1 cup, fresh
- Strawberries
- 1 cup, sliced
- Oranges
- 2, segmented
Instructions
- Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
- In a medium saucepan, bring 2 cups of water and 1/4 teaspoon of salt to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is absorbed.
- Once cooked, remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
- In a large bowl, combine the cooled quinoa, orange segments, sliced strawberries, blueberries, and chopped mint leaves.
- In a small bowl, whisk together the lime juice, honey, and olive oil until well combined. Adjust the sweetness with more honey if desired.
- Pour the dressing over the salad and gently toss to combine all ingredients, ensuring that the fruits and quinoa are well-coated.
- Serve the salad chilled or at room temperature, garnished with extra mint leaves for a pop of color and flavor.
Tips
- For added protein, consider adding chickpeas or grilled chicken.
- Feel free to substitute seasonal fruits such as mango, kiwi, or pomegranate for a different flavor profile.
- This salad can be made a day in advance; however, add the mint and dressing just before serving to keep the salad fresh.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 20 minutes Cook Time: 15 minutes Calories: 220 Fat: 7g Carbs: 38g Protein: 6g Sodium: 100mg Sugar: 10g
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