Quinoa Fruit Salad
Looking for a light and refreshing yet nutritious salad to serve at summer barbeques? Give this quinoa fruit salad from Ashley Acornley of Triangle Nutrition Therapy a try.
Quinoa is considered an ancient whole grain that can be prepared just like rice or barley, and is a popular nutritional “super food” due to its high protein content, so it is a perfect food for vegetarians, vegans and meat eaters alike to add to their diet. Unlike other grains, quinoa provides all nine essential amino acids, making this a complete protein. Quinoa is also naturally gluten- and cholesterol-free. Each 1/3 cup of cooked quinoa contains about 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein.
Prepare quinoa as you would prepare rice. Cover it with water or vegetable broth and boil until it becomes soft, about 15 minutes. Or, place one part quinoa to two parts water in your rice cooker.
¾ cup of plain nonfat Greek yogurt
2 tablespoons of lime juice
1-10 fresh mint leaves, minced
2 cups of cooked quinoa
1 cup of blueberries
1 cup of grapes, halved
½ cup of raspberries
½ cup of strawberries, sliced into quarters
1 teaspoon of agave syrup
- Combine the yogurt, 1 tablespoon of lime juice and mint together. Pour over the cooked quinoa and mix well. Add salt and pepper to taste.
- In another bowl, combine the fruit, agave syrup and 1 tablespoon of lime juice.
- Refrigerate for 2 hours. Combine the bowls together and serve.