I’ve eaten quinoa once or twice before and thought it wasn’t bad, but I never rushed to try it again. I was never excited to eat it again — until this recipe from Gluten-free Goddess. After making this quinoa salad, I had an I-Love-Quinoa moment. Since then, I’ve been eating it a lot — several times in the week. I really DO love it. I love its sorta nutty flavor, love its grainy, fluffy texture. I love that quinoa is very nutritious and high in protein. I’m a rice eater but lately, I’ve been substituting rice with quinoa. Oh, and I love how I can eat quinoa any time of the day — breakfast, lunch or dinner.
In this recipe, I love how the quinoa tastes so good with the greens, blueberries, strawberries and watermelon. I could have cut the fruits a bit smaller but I don’t mind the chunk-sized fruits. As a matter of fact, I like that size.
Another reason I love this recipe is because it is no-fuss one, especially during the heatwave weather we’ve been having. The fruits in the salad make it taste refreshing and the grain makes it filling. Perfect!
I super puffy heart quinoa! I super puffy heart Quinoa Salad with Blueberries, Strawberries and Watermelon!
Quinoa Salad with Blueberries, Strawberries and Watermelon
from Gluten-free Goddess
Meanwhile, prepare the fruit and baby greens.
1.5 cups fresh blueberries, washed, picked over
1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint
For the dressing:
1/2 cup extra virgin olive oil
Fresh squeezed lime juice from 1-2 limes
Cracked pepper, to taste
When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.
Add the blueberries to the quinoa, and toss lightly.
Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.
And voila! A vegan gluten-free salad worthy of July Fourth.
Cook time: Maybe 30 minutes