Are you guys excited for warm weather fare like Crunchy Pomegranate Quinoa Salad, Berry and Arugula Salad,  Beet and Arugula Salad.  Here is an amazing salad loaded with tropical fruits plus orange segments and dressed up with an ultra-delicious rosemary vinaigrette. This vegan and gluten-free salad will grace your table with its multi texture of colors and juicy flavors.  I made this salad a few days ago for my friends who came over to celebrate my birthday. They could’nt get enough of it! A perfect balance of sweet, salty and sour!! I strongly urge you to try it!  Feel free to double or even triple the salad if you are feeding a big crowd! Happy eating.

Can I make the salad without quinoa?

• Absolutely yes!! It is a customizable salad!  I have made the salad with and without quinoa, and honestly both versions are super tasty – Adding quinoa would add tons of proteins to the salad and make it more like a meal!

How to cook quinoa?

• Cooking the quinoa is pretty simple! Place the quinoa in a fine-mesh strainer, rinse with cool water for 2 minutes, then rub with your hands to get rid of the bitter flavor.  In a small saucepan, heat 1 tablespoon olive oil, add the quinoa and stir for a few seconds; add the water and salt and bring to a boil.  Reduce heat to low, cover up and simmer for about 20, minutes until the water has been absorbed and the spirals start to pull away from the seeds. Fluff with a fork and set aside to cool down completely.

Make the ultra-delicious dressing!

• The thing is, that I don’t like ready bottled dressings, most of them taste distasteful to me, and making your own dressing doesn’t require much time or effort.
• I like to put good quality ingredients in my dressing. Extra virgin olive oil is highly recommended and freshly squeezed lemon juice makes a great difference in taste – never use the ready bottled lemon juice!
• I am a big fan of fresh herbs.  Rosemary isn’t something often used in dressings and vinaigrettes, but I guess here we should. It is a sunshine dressing! Rosemary adds both color and flavor.
• Use an immersion blender for an effective way of mixing and emulsifying the ingredients together!
• Once it is mixed, adjust salt to your taste preference.
• Though the dressing keeps well emulsified after blending, shake it well before serving.
• You can use the dressing in pretty much other leafy green salads.
• Blend together the freshly squeezed lemon juice, olive oil, honey, rosemary, garlic and mustard, the result is a restaurant style enticing bright creamy dressing the color of sunshine and the taste of heaven!

Build your salad on a foundation of baby arugula, baby spinach or any leafy green  – my favorite is arugula for its nutty flavor! ! Toss the avocado slices, orange segments, mango slices, kiwis and pineapple slicess equally over the arugula and equally add the cooked quinoa, if used!

You don’t need a bad sight salad, so leave the dressing on the side and everyone can add as much as dressing as they want!

Fruity Quinoa Salad with Lemon Honey Rosemary Dressing

No ratings yet

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Servings 3

Course

Salad

Cuisine

RECIPES FROM AROUND THE WORD

Print Pin Review

Description

 An amazing salad loaded with tropical fruits plus orange segments and dressed up with an ultra-delicious rosemary vinaigrette. This vegan and gluten-free salad will grace your table with its multi texture of colors and juicy flavors.

Ingredients

 

1x2x3x

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

Dressing:

• ▢ ½ cup olive oil
• ▢ ¼ cup freshly squeezed lemon juice
• ▢ ½ teaspoon Dijon mustard
• ▢ 1 sprig rosemary use the leaves only
• ▢ Salt to taste
• ▢ 2 tablespoons honey
• ▢ 1 garlic clove

Instructions

 

• Start by cooking the quinoa: Place the quinoa in a fine-mesh strainer, rinse with cool water for 2 minutes, then rub with your hands to get rid of the bitter flavor. In a small saucepan, heat 1 tablespoon olive oil, add the quinoa and stir for a few seconds; add the water and salt and bring to a boil. Reduce heat to low, cover up and simmer for about 20, minutes until the water has been absorbed and the spirals start to pull away from the seeds. Fluff with a fork and set aside to cool down completely. Meantime, prepare the dressing!
  
• To make the dressing: In a glass bowl, combine the oil, lemon juice, Dijon mustard, rosemary leaves, crushed garlic, water, and honey. Using a blender or a hand held immersion, blend for a minute on high; season with salt. Store covered in the fridge.
  
• To assemble the salad: Build your salad on a foundation of baby arugula. Toss the avocado slices, orange segments, mango slices, kiwis and pineapple slicess equally over the arugula and equally add the cooked quinoa, if used!Serve the dressing on the side so everyone can add as much as dressing as they want! Happy eating!!
  

Notes

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine

 

Keyword avocado, fruity, mango, pineapple, quinoa, quinoa salad

Tried this recipe?Let us know how it was!