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    Home » Recipes » Soups/Salads

    Quinoa Roasted Fruit Salad

    August 30, 2019 By Monika Last Updated February 3, 2022 10 Comments

    Jump to Recipe
    Close-up view of roasted fruit on top of quinoa with spoon on large white plate with green dish in background.

    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 salad with peaches, lemon wedges and nuts on top of white plate with large spoon.

    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.

    Nectarines, plums and apricots and cooked quinoa inside white bowl with spoon on top of large white plate.

    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).

    Peach wedges inside white oval dish.

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

    Cooked quinoa with chopped herbs and spoon inside white bowl, with lemon half on top of zester in background.

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

    Top down view of roasted peach wedges inside white oval dish.

    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!

    Peaches and quinoa with lemon wedges, nuts, herbs and large spoon on top of white plate, with green oval dish with cooked peaches and juices in background.

    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!).

    Roasted peach wedges with nuts and herbs on top of quinoa, with lemon wedges and spoon on white plate, with cooked peaches and syrup inside oven dish in top right corner.

    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.

    Related recipes

    • Zesty Quinoa Beets Salad with Orange
    • Quinoa Blueberry Muffins
    • Breakfast Quinoa Parfait
    • Quinoa Berry Smoothie Bowl

    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!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!

    Recipe

    Peaches and quinoa with lemon wedges, nuts, herbs and large spoon on top of white plate, with green oval dish with cooked peaches and juices in background.

    Quinoa Roasted Fruit Salad

    Quinoa fruit salad is a delicious summery dish, which can be enjoyed as light lunch, snack, breakfast or even dessert. Enjoy hot or cold.
    5 from 4 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Lunch
    Cuisine: vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 16 minutes minutes
    Total Time: 21 minutes minutes
    Servings: 4 servings
    Calories: 188kcal
    Author: Monika Dabrowski

    Ingredients

    • 1⅓ cups (190 g) 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

    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.  Combine the lemon juice with the balsamic vinegar and drizzle over the fruit. Scatter the sugar over the top and roast on the top oven shelf for 10 minutes.  Do not stir.
    • Combine the cooked quinoa (warm or cooled) with the cream, 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 your 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.
    • Additional add-ins: 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 from roasting the fruit 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. Delicious warm with a scoop of ice cream!
    • Not suitable for freezing.

    Nutrition

    Serving: 1serving | Calories: 188kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 8mg | Potassium: 430mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1157IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

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    Comments

      5 from 4 votes

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    1. Kat (The Baking Explorer) says

      September 18, 2019 at 10:08 pm

      5 stars
      I never thought of putting quinoa with fruit, what a tasty idea!

      Reply
      • Monika says

        September 20, 2019 at 7:24 am

        Thank you Kat!

        Reply
    2. Eb Gargano | Easy Peasy Foodie says

      September 03, 2019 at 7:31 pm

      5 stars
      Oh my goodness this looks so good - such a clever idea! Thanks for linking it up to #CookBlogShare. Eb x

      Reply
      • Monika says

        September 04, 2019 at 10:21 am

        Thank you!

        Reply
    3. Jacqui Bellefontaine says

      September 02, 2019 at 4:54 pm

      5 stars
      What an unusual dish at least as far as im concerned I ve not seen anything like it before but it sounds really rather good. I must try it I love roasted stoned fruits

      Reply
      • Monika says

        September 04, 2019 at 10:27 am

        Thanks! It's a simple idea but one that makes quinoa taste great.

        Reply
    4. Zee says

      September 02, 2019 at 12:06 pm

      5 stars
      I've never tried a roasted fruit salad before. This one seems easy enough to try (and I can almost taste the yumminess).

      Reply
      • Monika says

        September 04, 2019 at 10:23 am

        Thank you! Let me know how it turns out for you:)

        Reply
    5. JBS says

      August 30, 2019 at 9:26 pm

      yummy... yet again

      Reply
      • Monika says

        August 31, 2019 at 7:30 am

        Thank you!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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