Name: Quinoa Roasted Fruit Salad
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Ingredients: 1⅓ cups cooked quinoa (cooked in salted water according to packet instructions); 2 nectarines/peaches (cut into 6-8 wedges each); 3 plums (quartered); 4 apricots (quartered); 1 tablespoon sugar (or to taste); 1 tablespoon lemon juice; 1½ teaspoons balsamic vinegar; Zest of 1 small lemon; 2 tablespoons single cream/half and half (or coconut milk); 1 tablespoon thai basil/regular basil or mint (finely chopped)

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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.

This simple 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 have a different depth of flavour to fresh. It’s more intense. They also release lots of delicious juice, which can then be used as salad dressing. This adds loads of flavour to the quinoa.

Using roasted fruit as opposed to fresh also makes this salad extremely versatile. You can serve it cold or warm, for breakfast, lunch or dessert (see Serving Suggestions below).

Quinoa fruit salad ingredients and substitutions

Quinoa: Any type of quinoa will work so use your favourite.
Fruit: Use seasonal if possible (see below).
Lemon juice: Adds freshness into the fruit.
Lemon zest: Adds a burst of citrus flavour into the quinoa.
Balsamic vinegar: Adds tang and savouriness into the dish.
Sugar: Helps to caramelise the fruit. Use regular or brown/demerara sugar.
Single cream/half and half: Substitute coconut milk if preferred.
Herbs: Add freshness and an interesting flavour dimension. Either thai basil, regular basil or mint will work.

What fruit to use

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 in this quinoa fruit salad recipe is that they brown nicely if you pop them under the grill (broil) for a few minutes. Berries don’t.

Top tip

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 finely 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.

How to prepare the quinoa

Quinoa cooks very quickly and does not require soaking. You can soak it for a couple of hours if that's how you usually prepare it but it's not necessary to do for this recipe. (Soaking removes bitterness from the quinoa but this is a 'sweet' recipe so your quinoa won't taste bitter even if you don't soak it first).

Cook it according to the packet instructions in salted water (usually for up to 15 minutes). Drain any excess water and set aside to cool (or combine with the fruit and serve it warm straight away) before assembling the salad.

Once cooled quinoa can be refrigerated for up to 2 days.

Step-by-step recipe instructions

1. Prepare the fruit by removing the stones and cutting into similar size pieces. Arrange in your casserole dish, cut side up, snug together. Combine the lemon juice with the balsamic vinegar, drizzle over the fruit, sprinkle with the sugar and roast in a preheated oven on the top oven shelf for 10 minutes (450 F/230 C/gas mark 8).

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

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

4. Place the fruit (and the juices) on top of the quinoa mixture, or let the fruit cool first (but add the juice while hot into the quinoa), then assemble the salad. Drizzle with a little more lemon juice and a bit of olive oil (optional), scatter pistachios or chopped almonds over the whole thing and enjoy!

Is this salad better served cold or warm

Both are delicious, in my opinion. However you decide to serve it it is important to add the juice to the quinoa straight from the oven – if it cools it may solidify. You can serve the fruit while hot with the cooled quinoa mixture but you can also warm up the quinoa first. Alternatively serve this quinoa fruit salad cold.

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.

Breakfast/brunch

If you serve this quinoa fruit recipe for breakfast or brunch top it with lightly toasted sunflower/pumpkin seeds and/or nuts. It's also delicious with a dollop of homemade flavoured yogurt.

Lunch

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 little more balsamic vinegar (all optional). Try this quinoa and fruit salad also with a drizzle of blueberry vinaigrette!

Dessert

If you serve this recipe as dessert add a little whipped cream or ice cream (especially delicious if served warm with the latter!).

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 (they have more surface area than berries, for example, and Make sure they are ripe but firm.
Optional add-in: You could combine the sugar with a little cinnamon and sprinkle over the fruit.
Roasting will help the fruit release lots of juice and broiling it will brown it. I recommend doing both.
Serve this quinoa and fruit salad warm or cold.
Not suitable for freezing.

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5 from 4 votes

Quinoa Roasted Fruit Salad