Red, White and Blueberry Quinoa Salad

  • Yield: 4 servings


2cups water, salted
1cup quinoa, rinsed thoroughly
1/2cup fresh squeezed grapefruit juice
1teaspoon grapefruit zest
1tablespoon agave nectar
2tablespoons extra virgin olive oil
Salt and pepper
1/2cup finely chopped pecans
1cup strawberries, diced
1cup blueberries
1/2cup sweetened dried cranberries
1/4 watermelon, rind removed and cut into 5 flat triangles
1/2cup low-fat vanilla Greek yogurt, for drizzling


  1. Bring the salted water to a boil. Turn down the heat so that the water reaches a rolling simmer.
  2. Pour the quinoa in the salted, simmering water. Cover and let simmer for 12-15 minutes, or until the water is absorbed and the quinoa is fluffy.
  3. While the quinoa is cooking, whisk the grapefruit juice, zest, agave nectar and oil together in a medium bowl. Season the vinaigrette with salt and pepper to taste.
  4. Stir the grapefruit vinaigrette into the cooked quinoa while the quinoa is still hot. Let the dressed quinoa cool to room temperature.
  5. After the quinoa has cooled, toss it together with the diced pecans, diced strawberries, blueberries and cranberries. Chill the quinoa berry salad in the fridge for at least 1 hour.
  6. Pile the chilled quinoa berry salad into a large mound in the middle of a serving plate. Evenly surround the quinoa salad with the 5 watermelon triangles, so that the dish as a whole resembles a star. Just before serving, drizzle everything with the vanilla Greek yogurt.

Recipe by Donna of Fab Frugal Food, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 534
  • Fat 20g
  • Saturated Fat 2g
  • Cholesterol 1mg
  • Sodium 31mg
  • Potassium 885mg
  • Carbohydrate 86g
  • Fiber 7g
  • Sugars 46g
  • Protein 11g