Work weeks leading up to a holiday weekends share a common, highly unattractive characteristic: they last way too long. Can we mutually agree to fast forward to Friday? We have Memorial Day cook outs to attend, beverages to drink, and Red White, and Blue Quinoa Fruit Salad to eat!
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In addition to the prospect of spending three days looking at this view, I’m especially excited for Memorial Day weekend, because my newly engaged younger sister and her fiancé are coming to visit us in Milwaukee. I can’t wait to show them around the city, kick it on the pontoon boat, and share a few meals on our back porch.
An incurable Type-A personality to the core, I have been known to plan friends’ visits weeks in advance, and even write to-do lists of what I need to accomplish each day leading up to the visit to prepare my home and pantry. My sister’s visit feels blessedly different.
Yes, the sheets will be fresh, the cookie jar full, and the refrigerator stocked with good Wisconsin beer (essentials). From there, I plan to let the group mood lead the way, and I have no doubt that a memorable weekend will follow.
Though I can’t give you a precise agenda of our plans, I do know that at least one day will find us at Ben’s parents’ lake for an afternoon of boating and pot-lucking. I’m planning to bring this strawberry blueberry quinoa fruit salad. It’s fresh, summery, and the red-white-and-blue color scheme is festive for Memorial Day too.
About This Fun and Festive Salad Recipe
Though the ingredients in this quinoa fruit salad recipe are simple, together they are invigorating and fresh. The sweet strawberries and plump blueberries sing of summer, the toasted almonds add texture and crunch, and the hearty quinoa makes the fruit salad feel substantial and satisfying.
The dressing for this red, white, and blue quinoa fruit salad is the latest iteration of one of my favorite flavor trios, honey, lime, and mint. I’ve been hooked on the combo since I first made this Honey Lime Tofu Stir Fry. Together, the three create a light and zippy dressing that brings this quinoa fruit salad to life.
Red White and Blue Quinoa Salad – Versatile and Energizing
Though I originally intended this quinoa fruit salad recipe as a side dish, I enjoyed it even more as a main over greens at lunch and even for breakfast with yogurt to create a fruity quinoa parfait.
The parfait idea might sound like odd, but honestly, it was delicious, and I was sad to finish the last of the container.
After a big bowl, I felt fully satisfied and was glowing with the kind of energy I assume is reserved for people who do hot yoga and can their own vegetables. After a serving of red, white, and blue quinoa fruit salad, I felt ready to take on the world.
Or at least the next potluck.
More Tasty Potluck Recipes
- Cucumber Tomato Avocado Salad
- Shrimp Pasta Salad
- Crock Pot Creamed Corn
- Blueberry Strawberry Mojitos
- Super Summer Farro Salad
- Strawberry Farro Salad with Avocado
Recommended Tools to Make This Recipe
- Non-slip cutting board
- Mini whisk (perfect for quickly whipping together easy homemade dressing)
Red White and Blue Quinoa Fruit Salad
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Ingredients
For the Salad:
- ¾ cup dry quinoa
- 16 ounces fresh strawberries
- 9 ounces fresh blueberries
- ½ cup toasted sliced almonds
- ¼ cup fresh mint leaves julienned
For the Dressing:
- 2 tablespoons honey use maple syrup or agave to make vegan
- 2 tablespoons lime juice
- ¼ teaspoon kosher salt
Instructions
- Prepare quinoa according to package directions. Fluff and place in a large serving bowl, then let cool slightly. In a small bowl or measuring cup, stir together the dressing ingredients: honey, lime juice, and salt.
- Trim and quarter the strawberries, then add them to the bowl along with the blueberries almonds and mint. Pour the dressing over the top, then toss gently to combine. Place in the refrigerator until ready to serve.
Nutrition
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Any way to make diabetic friendly?
Hi Bobijan, I’m not sure if this fits in with many of the guidelines, but since I don’t have a medical background, I’d check with your doctor or nutritionist if you have specific questions or concerns about the recipe. I’d hate to give you advice that isn’t correct and want to be safe!
I absolutely love this recipe and have made it several times. Here is a little tip – after cooking the quinoa, I mix in the dressing then dehydrate it! After dehydrating I add freeze dried strawberries and blueberries and put portions in a ziplock bag. Add cold water a couple of hours before you are ready to eat and let it cold soak. It makes for a great backpacking lunch or a quick meal on the run!
Hi Joan! So glad you enjoyed the recipe! Thank you for this kind review!