During the dead of winter I pinned a recipe for Mango Blueberry Quinoa Salad. It sounded great but I decided I would wait until summer to make it. I had mostly forgotten about the recipe until one night after the farmers market we had tons of peaches and blueberries and I wanted to make some side dish with them. I decided to use the recipe I pinned and substitute the mangoes with peaches. It turned out amazing and was a perfect summer side dish. The recipe is below:
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
Cook the quinoa according to the package instructions.Remove the lid, and fluff the quinoa with a fork. Let
it cool to room temperature.
While the quinoa is cooking, cut the fruit.
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
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and
cucumbers together. (I omitted the cucumbers because I didn't have any)