Quinoa Salad with Mango, Blueberries, and Cucumber

Yield: 4 Servings


For the quinoa:

1/2 cup quinoa (I used tri-colored quinoa but any kind will do)

1 cup water

For the fruit and cucumber:

½ cup fresh blueberries

½ cup cubed ripe mango

2 tsp dried cranberries

½ cup cubed cucumbers (I prefer English cucumber)

For the lemon basil dressing:

1 Tbsp Flying Olive Basil or Lemon or a Combination Extra Virgin Olive Oils

1 Tbsp Mango, Grapefruit, Pineapple, or a Combination of Balsamic Vinegars

1/4 tsp lemon zest

10 Basil leaves, chopped finely, plus a sprig for garnish OR a pinch of dried basil plus another pinch to garnish salads

Salt and pepper to taste


Place the quinoa and water in a medium skillet and bring to a boil. Then reduce the heat, and simmer covered for about 15 minutes or until the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature or place in the refrigerator until ready to put the salad together.

While the quinoa is cooking, combine the fruit and cucumber in a bowl and refrigerate until you are ready to serve the salad.

Whisk together your choice of Flying Olive Balsamic(s), Extra Virgin Olive Oil(s), and the zest. Refrigerate till you are ready to serve. Chop and add the dried or fresh basil to the dressing just before serving. If you add it earlier, the fresh basil will turn black.

Add the dressing to the quinoa and fold it in, gently.

Just before serving, assemble the salad by adding the fruit and cucumbers to the quinoa. Serve immediately.

Submitted by Barb and Chuck L.