Quinoa Roasted Fruit Salad

Quinoa fruit salad is a delicious summery dish, which can be enjoyed for lunch, breakfast, as a snack or even dessert. The fruit is briefly roasted with a little sugar releasing lots of delicious juice, which can be added to the quinoa so there is really no need to make any extra dressing. Enjoy hot or cold.

Quinoa fruit salad is a delicious way to enjoy summer fruit.  If you prepare the quinoa ahead this dish comes together in as little as 20 minutes.

I made this quinoa salad with roasted rather than fresh fruit.  There were a few reasons for this.  Roasted fruit has a different depth of flavour to fresh.  It’s more intense.  It also releases lots of delicious juice, which can then be used as salad dressing.  This adds LOADS of flavour to the quinoa.

Another quinoa salad recipe where I’ve also used fruit is quinoa beets salad with orange.  Check out also quinoa broccolini salad with papaya.

What fruit is best to use in quinoa and roasted fruit salad

I recommend using stone fruits as they keep their shape well when heated.  I do not recommend roasting berries as they cook very quickly and can become a little mushy especially as you combine them with the quinoa.  Berries would work in a salad with fresh, uncooked, fruit.

Another reason why stone fruits work better is that they brown nicely if you pop them under the grill (broil) for a few minutes.  Berries don’t.

I used a combination of nectarines, plums and apricots but you could use just one type of fruit or change the proportions  to suit your preference.

How to prepare the fruit

Ensure you have roughly similar size fruit pieces.  It’s also important not to chop the fruit too fine as it won’t brown as well and may become mushy.

The fruit is first roasted for a few minutes which helps it release lots of juice.  If you want to brown it and lightly crisp up on top you have to also broil it (put under the grill) for a few minutes.  If you prefer not to broil the fruit keep it in the oven for a few minutes longer.  But I recommend broiling the fruit if possible.

Equipment you’ll need

• Medium size casserole/oven dish
• Measuring cup and spoon
• Cutting board, knife, spatula and spoon
• Saucepan for cooking quinoa

How to make quinoa fruit salad: step-by-step

1. Prepare the fruit by removing the stones and cutting into similar size pieces. Arrange in your casserole dish, cut side up, snug together. Drizzle over the lemon juice and sprinkle the sugar and roast in a preheated oven on the top oven shelf for 10 minutes (230 C).

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2. In the meantime combine the cooked quinoa with the cream, lemon zest and chopped herbs. Stir and set aside.

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3. Broil the fruit (place under the grill) for a further 6-8 minutes to brown it a little. Do NOT stir the fruit.

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4. Combine the quinoa with the fruit (and the juices), or let the fruit cool first (but add the juice while hot into the quinoa), then put the salad together. Drizzle with a little more lemon juice and a bit of olive oil (optional).

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Top tips

• You can cook the quinoa ahead (according to packet instructions) in salted water and once cooled, refrigerate, covered, for up to 2 days. Combine with the other ingredients when you are ready to make the salad.
• I recommend using stone fruits. Make sure they are ripe but firm.
• You could combine the sugar with a little cinnamon and sprinkle over the fruit.
• Swap the lemon juice for balsamic vinegar if you like. Or use a bit of both.
• Roasting will help the fruit release lots of juice and broiling it will brown it. I recommend doing both.
• Serve warm or cold. Add the juice to the quinoa straight from the oven – if it cools it may solidify. Add the fruit while hot along with the juice or let the fruit cool first if you like.
• Not suitable for freezing.

Serving suggestions

This fruit and quinoa salad is delicious just as it is.  As it’s a versatile dish, however, it can be modified to suit your preferences.

If you serve this quinoa fruit recipe for breakfast or brunch top it with lightly toasted sunflower/pumpkin seeds and/or nuts.  Quinoa and fruit make a great breakfast pairing, one I’ve used in breakfast yogurt parfait with quinoa and mango, as well as quinoa raspberry smoothie bowl.

This salad also works well as a light lunch idea if you serve it with a drizzle of oil, chopped arugula, toasted pine nuts and a tiny drizzle of balsamic vinegar (all optional).  You might also like quinoa pomelo salad.

If you serve this recipe as dessert add an extra drizzle of cream (coconut milk) or perhaps a little whipped cream.  All optional.

Try this quinoa and fruit salad with a drizzle of blueberry vinaigrette!

Keep in touch!

If you make this fruit salad with quinoa I’d love to know how it turned out for you!  Let me know in the comments below, thanks!

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Print Recipe

5 from 3 votes

Quinoa Roasted Fruit Salad

Quinoa fruit salad is a delicious summery dish, which can be enjoyed as light lunch, snack, breakfast or even dessert. The fruit is briefly roasted with a little sugar releasing lots of delicious juice, which can be added to the quinoa so there is really no need to make any extra dressing. Enjoy hot or cold.

Prep Time5 mins

Cook Time16 mins

Total Time21 mins

Course: Lunch

Cuisine: International

Keyword: fruit, quinoa, salad

Servings: 4 people

Author: Monika Dabrowski

Ingredients

• 1.5 cup cooked quinoa in salted water, according to packet instructions
• 2 nectarines/peaches cut into 6-8 wedges each
• 3 plums quartered
• 4 apricots quartered
• 1 tbsp sugar
• 1 tbsp lemon juice/balsamic vinegar or a bit of both, plus more for serving (optional)
• zest of 1 small lemon
• 2 tbsp single cream/half and half or coconut milk
• 1 tbsp thai basil/regular basil or mint finely chopped

Instructions

• Preheat the oven to 450 F/ 230 C/ gas mark 8.  Arrange the fruit, cut side up, in a single layer,
  close together in your oven dish.  Roast on the top oven shelf for 10 minutes.  Do not stir.
• Combine the cooked, cooled, quinoa with the cream/coconut milk, lemon zest and herbs and stir thoroughly.  Set aside.
• Place the fruit under the grill (broil) for 6-8 minutes until lightly browned.  Do NOT stir the fruit.
• Remove from the oven, add the fruit syrup from the oven dish into the quinoa mixture and stir.  Place the fruit on top of the quinoa and serve hot or wait for the fruit to cool first, then combine with the quinoa.

Notes

• You can cook the quinoa ahead (according to packet instructions) in salted water and once cooled, refrigerate, covered, for up to 2 days. Combine with the other ingredients when you are ready to make the salad.
• I recommend using stone fruits. Make sure they are ripe but firm.
• You could combine the sugar with a little cinnamon and sprinkle over the fruit.
• Swap the lemon juice for balsamic vinegar if you like. Or use a bit of both.
• Roasting will help the fruit release lots of juice and broiling it will brown it. I recommend doing both.
• Serve warm or cold. Add the juice to the quinoa straight from the oven – if it cools it may solidify. Add the fruit while hot along with the juice or let the fruit cool first if you like. Serve with toasted seeds/nuts, more lemon juice or balsamic vinegar or a drizzle of olive oil.
• Not suitable for freezing.

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