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. 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.
Course Lunch
Cuisine International
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 4 people
Calories 188kcal
Author Monika Dabrowski


  • 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


  • 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.


  • 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.


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