Quinoa fruit salad tossed in a honey-lime dressing combines blueberries, strawberries, and pineapple for a colorful, refreshing side or potluck dish. This easy, healthy salad is naturally gluten-free, high in plant protein from quinoa, and can be made vegan by swapping honey for agave. It’s a crowd-pleaser at family gatherings and parties.
Looking for a show-stopping salad for a potluck or family gathering? This nutritious quinoa and fruit salad delivers bright flavor, satisfying texture, and simple ingredients that appeal to kids and adults alike.
Quinoa (pronounced “keen-wah”) is actually a seed rather than a grain, and it adds a pleasant, slightly nutty bite plus extra protein to the salad. Use pre-rinsed quinoa or rinse it thoroughly before cooking to remove the natural saponin coating that can taste bitter or soapy.
Ingredients
To make this quinoa fruit salad, gather the following:
- Quinoa – 3 varieties are commonly available: red, black, and white, or buy a tri-color mix. Red and black quinoa tends to be a bit chewier, which gives a nice contrast of texture. Buy pre-rinsed quinoa or rinse it in a fine-mesh sieve under cold running water until the water runs clear.
- Assorted fruit – 6–8 cups total, cut into bite-sized pieces. The recipe uses strawberries, blueberries, and pineapple, but you can swap or add seasonal fruit such as mango, blackberries, raspberries, grapes, cherries, apples, or kiwi. A small handful of dried fruit can work too.
- Honey-lime dressing – see the dressing section below for details.
Honey Lime Dressing
This bright dressing ties the salad together. Combine the following in a jar with a tight-fitting lid and shake until emulsified:
- Honey or agave nectar
- Apple cider vinegar
- Canola oil or avocado oil
- Fresh lime juice
- Dry mustard
- Salt
Specific ingredient quantities are listed in the recipe card below.
Directions
- Bring a large pot of water to a boil, add rinsed quinoa, reduce to a simmer, cover, and cook about 15 minutes or until the water is absorbed. The grains should be soft and slightly translucent with the little germ ring visible.
- Fluff the cooked quinoa with a fork, transfer to a serving bowl, and let cool for about 10 minutes.
- Gently fold the prepared fruit into the cooled quinoa.
- Make the dressing by combining the honey (or agave), apple cider vinegar, oil, lime juice, dry mustard, and salt in a jar. Shake vigorously, then pour over the quinoa and fruit. Toss to coat and let the flavors meld for a few minutes before serving.
As the salad sits, fruit juices mingle with the dressing and quinoa, enhancing the flavor. Serve at room temperature or chilled.
FAQ
Fresh fruit is ideal for texture and appearance, but defrosted fruit can be used if fresh isn’t available. Be aware that defrosted fruit may be softer and release more juice.
Storage
- Refrigerator – Store the salad in an airtight container for up to one day. The dressing will begin to break down fruit over time, causing it to become soft and less visually appealing.
- Make-ahead – You can prepare the quinoa and the dressing ahead of time and keep them separately. Cut pineapple in advance if desired, but wash and slice delicate fruits like strawberries just before serving for the best texture.
More Potluck Salads
Caribbean Salad with Honey Lime Dressing-
Watermelon Salad with Basil, Feta and Balsamic Syrup
-
Napa Cabbage Salad with Ramen Noodle Topping
📋 Recipe
Quinoa Fruit Salad with Honey Lime Dressing
Ingredients
- ¾ cup quinoa well-rinsed if not pre-rinsed
- 2 cups blueberries
- 2 cups strawberries cut into bite-sized pieces
- 2 cups pineapple cut into bite-sized pieces
Honey Lime Dressing
- 2 Tablespoons honey or agave nectar
- 1 Tablespoon lime juice juice from about half a lime
- 1 Tablespoon apple cider vinegar or use 2 Tbsp lime juice instead
- ¼ cup canola oil
- ⅛ teaspoon dry mustard
- ⅛ teaspoon salt
Instructions
- Add rinsed quinoa to a large pot of boiling water. Reduce to a simmer, cover, and cook about 15 minutes until the water is absorbed and grains are tender.
- Fluff the quinoa with a fork, transfer to a bowl, and let cool for about 10 minutes.
- Fold the prepared fruit into the cooled quinoa.
- Combine dressing ingredients in a jar, shake vigorously, pour over the salad, and toss gently to combine. Let the salad rest briefly to allow flavors to meld.
Notes
- Refrigerator – Store up to one day in an airtight container; the dressing will eventually break down fruit texture.
- Make-Ahead – Cook quinoa and prepare the dressing ahead of time, storing them separately. Cut pineapple ahead if desired; wash and slice delicate berries just before serving.
Quinoa Preparation
- Buy pre-rinsed quinoa or rinse it before cooking. Rinse in a fine-mesh sieve under cold running water until it runs clear to remove the natural saponin coating.
Nutrition
| Carbohydrates: 38 g
| Protein: 4 g
| Fat: 11 g
| Fiber: 4 g
| Sugar: 18 g
This recipe was originally published on 4/17/14 and has been updated to improve the reader experience.