{"id":8953,"date":"2019-04-28T16:54:11","date_gmt":"2019-04-28T16:54:11","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=8953"},"modified":"2026-11-08T13:33:54","modified_gmt":"2026-11-08T13:33:54","slug":"fruity-quinoa-salad","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/fruity-quinoa-salad\/","title":{"rendered":"Fruity Quinoa Salad with Tropical Fruits & Rosemary Vinaigrette"},"content":{"rendered":"

Are you guys excited for warm-weather fare like Crunchy Pomegranate Quinoa Salad<\/a>, Berry and Arugula Salad<\/a>, and Beet and Arugula Salad<\/a>? Here is another favorite: a refreshing Fruity Quinoa Salad with Tropical Fruits and Rosemary Vinaigrette<\/strong>, 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.<\/p>\n

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!<\/p>\n

Happy eating!<\/p>\n

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How to Assemble the Fruity Quinoa Salad<\/h2>\n

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.<\/p>\n

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!<\/p>\n

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Frequently Asked Questions<\/h2>\n

Can I make this fruity quinoa salad without quinoa?<\/h3>\n

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.<\/p>\n

How do I cook quinoa for this salad?<\/h3>\n

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.<\/p>\n

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.<\/p>\n

Can I make the rosemary vinaigrette ahead of time?<\/h3>\n

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.<\/p>\n

Can I use this rosemary vinaigrette for other salads?<\/h3>\n

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.<\/p>\n

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More Festive Salad Recipes to Brighten Your Table<\/h2>\n