Quinoa Fruit Salad With Honey Chili Yuzu Dressing
Quinoa with blueberries, strawberries, mango, and a refreshing honey chili yuzu dressing. This easy and healthy Quinoa Fruit Salad goes well with any summer meal.
Prep Time5 minutes
Cook Time 25-30 minutes
Servings6-as a side dish
Ingredients
For the Quinoa:
- cup quinoa
- cups water
- of salt
For the Honey Chili Yuzu Dressing:
- Juice of 1 large yuzu or lemon(optional)
- 3 tablespoons honey
- 2 tablespoons finely chopped fresh mint
- 1 pc fresh red chili
- Salt to taste
- Black pepper to taste
- 2 tbsp Apple cider vinegar
For the Fruit:
- 1 cups blueberry
- 1 1/2 cups sliced strawberries
- 1 cup chopped mango
- 1 cup California grapes
- 1 cup pomegranate
- 100gm boiled American corn
- 100gm cherry tomato
- 50 gm feta cheese
- 50 gm radish for garnishing
- 50 gm carrot for garnishing
- 50gn red radish for garnishing
- Extra chopped mint, for garnish-optional
Method:
- Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- To make the Honey chili yuzu Dressing: In a medium bowl, whisk the yuzu juice, chili, apple cider vinegar, honey, seasoning and mint together until combined.
- In a large bowl, combine quinoa, blueberries, strawberries, mango and rest of the ingredients and topped up with feta cheese. Pour honey chili yuzu dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.
Chef Profile
Vaibhav Bhargava
Corporate Chef - Yuvi Hospitality, Molecule Air n Bar & The Drunken Botanist
Contact Number: +91919818457146