Cool off this summer with this colorful, light, and refreshing Summer Fruit Quinoa Salad.
When summer heats up in Texas, I want something light and refreshing for lunch. This Summer Fruit Quinoa Salad fits the bill every time. It gives me a break from the ordinary savory salad, and I don’t have to spend a lot of time over a hot stove. To make it more filling, it pairs easily with a grilled or rotisserie chicken breast to create a well-balanced meal.
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.
My favorite thing about this salad is that it works as a light breakfast, a fast lunch, or even a quick snack. Give it a try and let us know what you think in the comments!
Summer Fruit Quinoa Salad
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
- 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.
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
If you like this recipe and are looking for more light summer recipes, try these Quick & Light Summer Salads.
Want more recipes like this sent directly to your in-box? First, subscribe to our newsletter. Then, follow us on Instagram and Pinterest to not only get fantastic healthy recipes, but also to receive exercise tips, meal plans and much more!