Quinoa or Brown Rice Fruit Salad


½ cup cooked and cooled quinoa* or ½ cup cooled instant brown rice

½ tsp Flying Olive Extra Virgin Olive Oil of Choice to cook quinoa (see note below*)

2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

2 T bsp Flying Olive Sicilian Lemon, PIneapple  or Mango Balsamic Vinegar, or a Combination

1 tsp orange zest, more for garnishing, if desired

1 Ataulfo mango (small yellow mangos sometimes called banana or champagne mangos), diced, about ½ cup

1 small avocado diced, about 1/3 cup

¼ cup diced tomato

¼ cup red bell pepper, diced

2 Tbsp green onions, ends removed, white only, chopped

½ cup blueberries

2 Tbsp chopped cilantro leaves, more for ganishing, if desired

Salt and freshly ground black pepper to taste


Cook quinoa (see directions below) or follow directions on the package of brown rice. When cooled, place in a medium bowl. This can be done the day before , covered, and cooled in the refrigerator.

In a small bowl, combine the Flying Olive Blood Orange EVOO and Sicilian Lemon Balsamic Vinegar. Whisk or stir well to combine.

When the quinoa or rice is cool, add the orange zest, mango, avocado, tomato, pepper, onion, blueberries, and cilantro. (If using brown rice, wait until an hour before serving to add the dressing). Add the dressing and gently fold the salad together. Add salt and pepper to taste. If possible, chill at least an hour before serving. Serve.

*How to cook quinoa: You will need 1 cup of water ½ cup of rinsed quinoa, a pinch of salt and a ½ tsp of a Flying Olive EVOO of choice. Boil water, add quinoa, salt, EVOO and simmer for 10-20 minutes. Take off heat, stir with a fork and you are ready to proceed.

Submitted by Barb L.