I can’t imagine a more tasty way to boost your nutritional intake than this salad that I made last night. I substituted nectarines for mango because it is really hard to find nice, fresh ones out here, but that worked lovely as well. I also added roasted, slivered almonds for more texture. It was so fresh and lovely (and easy!). This salad will be a regular staple in our home.
Courtesy of Sala Kannan at veggiebelly
Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe
Serves about 2
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.
The salad was so good! Perfect summer salad and the quinoa is super high in protein.
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Sounds delicious! Bet it would be great as breakfast.
Thank you! It would absolutely make a great breakfast or brunch. It is probably my favorite recipe this year! Thank you for your comment!