Are you guys excited for warm-weather fare like Crunchy Pomegranate Quinoa Salad, Berry and Arugula Salad, and Beet and Arugula Salad? Here is another favorite: a refreshing Fruity Quinoa Salad with Tropical Fruits and Rosemary Vinaigrette, loaded with juicy tropical fruits and fresh orange segments, then dressed with an irresistible rosemary vinaigrette. This vegan and gluten-free salad will grace your table with its beautiful colors, contrasting textures, and juicy flavors.

I made this salad a few days ago for my friends who came over to celebrate my birthday. They couldn’t get enough of it! A perfect balance of sweet, salty, and sour flavors! I strongly urge you to try it. Feel free to double or even triple the recipe if you are feeding a big crowd!

Happy eating!

How to Assemble the Fruity Quinoa Salad

Build your salad on a bed of baby arugula, baby spinach, or your favorite leafy greens. My personal favorite is arugula because of its lovely peppery, nutty flavor! Arrange the avocado slices, orange segments, mango slices, kiwi, and pineapple evenly over the greens. If using quinoa, scatter it evenly over the salad as well.

You don’t want a soggy salad, so I recommend serving the rosemary vinaigrette on the side. This way, everyone can drizzle on as much dressing as they like, and the salad stays fresh and crisp!

Frequently Asked Questions

Can I make this fruity quinoa salad without quinoa?

Absolutely! This is a customizable salad, and I have made it both with and without quinoa. Honestly, both versions are delicious! Adding quinoa provides extra protein and makes the salad more substantial, turning it into a more satisfying meal. If you prefer a lighter fruit salad, simply leave it out.

How do I cook quinoa for this salad?

Cooking quinoa is pretty simple! First, place the quinoa in a fine-mesh strainer and rinse it under cool running water for about 2 minutes, rubbing the seeds gently with your hands to remove their natural bitter coating.

In a small saucepan, heat 1 tablespoon of olive oil, add the rinsed quinoa, and stir for a few seconds. Add the water and salt, then bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the water has been absorbed and the little spirals begin to separate from the seeds. Fluff with a fork and let it cool completely before adding it to the salad.

Can I make the rosemary vinaigrette ahead of time?

Yes! You can prepare the rosemary vinaigrette ahead of time and refrigerate it in an airtight jar. Although blending helps emulsify the ingredients, the dressing may separate during storage. Simply shake it well before serving.

Can I use this rosemary vinaigrette for other salads?

Absolutely! This versatile rosemary vinaigrette works beautifully with other leafy green salads, too. Its bright, refreshing flavor, with fresh lemon juice, garlic, mustard, honey, and rosemary, makes it a lovely homemade dressing to keep on hand.

More Festive Salad Recipes to Brighten Your Table

• Roasted Sweet Potato Salad with Spinach and Pomegranate
• Freekeh Pomegranate Salad
• Fruity Quinoa Salad
• Berry and Arugula Salad
• Grilled Nectarine Salad
• Beet and Arugula Salad with Honey Balsamic Reduction
• Roasted Pear and Goat Cheese Salad
• Pomegranate Quinoa Salad

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Fruity Quinoa Salad with Tropical Fruits & Rosemary Vinaigrette

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Prep: 20 minutes minutes

Cook: 20 minutes minutes

Cooling Time 10 minutes minutes

Servings 3

Course

Salad

Cuisine

modern fusion cuisine

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Description

This refreshing Fruity Quinoa Salad brings together juicy tropical fruits, creamy avocado, tender quinoa, and peppery arugula, all served with a bright, fragrant rosemary vinaigrette. Bursting with color and contrasting textures, it's a beautiful vegan and gluten-free salad perfect for warm-weather meals, entertaining, or a light lunch.

Ingredients

 

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For the Salad

• ▢ ½ cup quinoa
• ▢ 1 tablespoon olive oil to cook the quinoa
• ▢ ½ teaspoon salt to cook the quinoa
• ▢ 2 cups fresh baby arugula about a handful
• ▢ 2 kiwis peeled and sliced
• ▢ 1 large mango peeled and sliced
• ▢ 5 slices fresh or canned pineapple
• ▢ 1 large avocado cut into segments
• ▢ 1 orange peeled and cut into segments

For the Rosemary-Honey Vinaigrette

• ▢ ½ cup extra virgin olive oil
• ▢ ¼ cup freshly squeezed lemon juice
• ▢ 2 tablespoons honey
• ▢ ½ teaspoon Dijon mustard
• ▢ 1 sprig fresh rosemary leaves only
• ▢ 1 garlic clove crushed
• ▢ Salt to taste
• ▢ Freshly grated black pepper to taste optional, for a hint of warmth

Instructions

 

Cook the Quinoa

• Start by cooking the quinoa. Place the quinoa in a fine-mesh strainer and rinse it under cool water for 2 minutes, rubbing the grains with your hands to remove the bitter saponin coating. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the quinoa and toast it for a few seconds, stirring constantly. Add the water and salt, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the water is completely absorbed and the spirals start to pull away from the seeds. Fluff the quinoa with a fork and set it aside to cool down completely. In the meantime, prepare the dressing.

Make the Dressing

• In a glass bowl or jar, combine the olive oil, lemon juice, Dijon mustard, fresh rosemary leaves, crushed garlic, water, and honey. Using a countertop or hand-held immersion blender, blend on high speed for about one minute until perfectly smooth and emulsified. Season with salt to taste. Store covered in the refrigerator until ready to use.

Assemble the Salad

• Build your salad on a foundation of fresh baby arugula. Evenly arrange the avocado slices, orange segments, mango slices, kiwis, and pineapple slices over the greens, then scatter the cooked quinoa over the top. Serve the dressing on the side so everyone can add as much as they like. Happy eating!

Notes

 

Keyword fruity quinoa salad

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