Quinoa Fruit Salad is sweet, tangy and creamy. Drizzled with a homemade Balsamic Vinaigrette with just five main ingredients.
If you haven’t noticed, I have been very close with quinoa lately. During hot summer days, cooking is not something I like to do. I have my kids home, so summer days I try to spend as much time with them as I can. Also, quinoa is an ingredient my kids love, and it’s easy to prepare. I usually don’t add a sauce to quinoa, but this vinaigrette with quinoa and fruit work very well together. And don’t forget the cheese!
What are some of the Benefits of Quinoa
I just love how my kids love quinoa. And this recipe is another plus because of the sweet fruit which just adds another reason for kids to love this recipe. It satisfies your sweet tooth and also benefit your digestive system and provide an amazing source of fiber. But besides berries, goat cheese is also good for you! It’s a low-fat option for cheese lovers. It’s low sodium and has a good amount of protein.
There is no reason not to enjoy this healthy salad. Happy salad making!
Ingredients in Quinoa Fruit Salad with Feta and Balsamic Vinaigrette
When I got food shopping, I have learned to look at the labels and very rarely I would buy when I don’t know most of the ingredients. With homemade salads, you can pick your own ingredients and make your own vinaigrette. No need to read labels for fruits and vegetables since they are the ingredients.
Making your own vinaigrette may scare you, but once you try it, you won’t be buying again. Seriously it’s not that hard, and much better for you. There is a significant less ingredient than store-bought, plus you know what it’s made of.
To make this quinoa fruit salad all you need:
- asparagus stalks
- goat cheese
A simple Vinaigrette you could use on this salad or most any other includes 5 main ingredients
- garlic clove
- balsamic vinegar
- dijon mustard
- olive oil
Quinoa Fruit Salad with Feta and Balsamic Vinaigrette
- 1/2 cup quinoa
- 1 cup of water
- pinch of salt
- 12 asparagus stalks
- 1/2 cup strawberries
- 1/2 cup blueberries
- 4 oz raw goat cheese
- Cook quinoa by adding 1 cup of water and 1/2 cup quinoa to a saucepan. Bring to a boil. Cover, reduce heat to low, add a pinch of salt, and simmer until water is gone. Fluff quinoa with a fork.
- Chop 1/2 pound strawberries, 12 asparagus, and 4 oz raw goat cheese; add to quinoa. Also, add 1/2 cup blueberries.
- Vinaigrette: In a blender (magic bullet) blend together 1 garlic clove, 1/8 cup balsamic vinegar, 1 teaspoon dijon mustard, 1 teaspoon extra-virgin olive oil, 1 teaspoon raw honey and a pinch of salt. Drizzle on the salad.