Quinoa Fruit Salad
I have officially made friends with the guys at my greengrocer’s. I guess I stop by often enough that, despite my lack of French, they figure I’m not a tourist. You know how I can tell? One of them slipped a scoopful of these bright yellow mirabelle plums into my shopping bag, after I had checked out.
Of course, that was in addition to the donut peaches, strawberries, and blueberries I’d already picked up, so I guess he must have guessed about my love for summer fruits.
Fruit salad is often a sad affair. You know the kind. Limp, watery cantaloupe and honeydew, perhaps too much banana. And who ever wants grapes in their fruit salad? This one is different. Perfectly ripe and seasonal, and with a bit of bite from quinoa. And it’s filling enough for a light lunch. I like to eat it out of a glass jar, next to the window with the shutters open, light streaming in.
Quinoa Fruit Salad
Adapted from Two Peas and Their Pod.
Makes 4-6 servings.
1/2 cup dry quinoa
1 cup water
3 tablespoons honey
juice of 1 lemon
3 donut peaches, pitted and cut into bit-sized pieces
1 1/2 cups strawberries, hulled and halved
1 cup mirabelle plums, pitted and halved
3/4 cup blueberries
Rinse the quinoa under cold water. Place the rinsed quinoa, water, and salt in a medium saucepan over medium heat and bring to a boil. Lower the heat until the water is just at a simmer, then put the lid on and simmer for about 15 minutes, or until the water is just about absorbed. Remove from the heat, fluff the cooked quinoa with a fork, and allow it to cool to room temperature.
Whisk the honey and lemon juice together in a small bowl. Prepare the fruit as directed, then mix all of the fruits, the quinoa, and the dressing in a large bowl. Serve immediately, or store in glass jars for up to two days.
I used a mix of red and white quinoa, but feel free to use whatever kind you like.
Of course, you can use any combination of your favorite summer fruits. Try to get a good mix of different stone fruits and berries.
Music to cook by: Cannonballs [Hey Marseilles // To Travels and Trunks]