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Quinoa Fruit Salad Recipe, Hearty, Feed-An-Army Superfood

Updated on July 15, 2014
5 stars from 3 ratings of Quinoa Fruit Salad
Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: about 20 to 25 1/2 cup servings.

Suggested Ingredients Are Just the Start, But DON'T Leave Out the Avocado!

  • 1 cup quinoa
  • 1 3/4 cup orange juice
  • 1/4 cup water
  • 4 to 6 oz nuts (almonds, pecans, pistachios, etc.), sliced, slivered, or chopped.
  • 4 to 6 oz each of two or three of these: dried apricots, dates, craisins, or other favorite dried fruits, chopped to about 1/4" sized bits.
  • 1 ripe but firm avocado, cut into small cubes.
  • 1 to 2 stalks celery, chopped to about 1/4" sized bits
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 tablespoons virgin coconut oil
  • 2 tablespoons lemon juice, add more if you need to. You'll know.
  • 1 tablespoon lemon zest, add more to taste, as needed.

Instructions and Tips (The Little, Important Things!)

  1. Tip: Toasting the quinoa and nuts in a frying pan is optional, but will add about 5 to 7 minutes to your total preparation-to-serve time.
  2. In a medium sauce pan, pour in orange juice and water. Add quinoa and bring to boil, then reduce heat and simmer till cooked (or until all the liquid is gone).
  3. In a large bowl, after quinoa has cooled but still warm, add the coconut oil and spices, then add the rest of the ingredients, stirring and folding gently. Add lemon juice last.
  4. Tip: If you're in a hurry, gently press (don't mash!) the cooked quinoa along the sides of the bowl and place in the freezer for about 15 minutes. When you take it out, the quinoa will still be warm enough to liquify the coconut oil and absorb all the other flavors.
  5. Serve at room temperature. The cooler the temperature of the salad, the more likely the coconut oil will solidify.

Room Temperature—The Secret!

At cooler temperatures, this salad loses most of its flavor and vibrancy, and coconut oil usually solidifies in refrigeration. So serve at room temperature but refrigerate any leftovers. (The flavor intensifies a little by the next day.) When you're ready to serve again, set the salad out to warm to room temperature for about an hour or so. Resist any urge to warm it in the microwave. (No, no, no. Don't do it!) It will ruin the flavor because the intense heat actually changes the chemical structure of some of the ingredients.

TIP: If you really are in a hurry to serve, fill your sink with about 3 to 4 inches of very warm water and let the bowl of salad rest in the water until it's warmed.

They'll Want to Know Where You Got This Recipe!

Be sure to remember to tell your friends and family the recipe is easy to find on hubpages. It's the quinoa salad that's cooked in orange juice with fruit and nuts!


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    • Daniel Carter profile image

      Daniel Carter 3 years ago from Western US

      I think you'll *love* this one, frogyfish.

    • frogyfish profile image

      frogyfish 3 years ago from Central United States of America

      I really like quinoa but your recipe is utterly different. I will have to remember this one. Thanks for sharing your recipe.