Quinoa Fruit Salad

quinoa fruit salad

The secret to this remarkable fruit salad isn’t the fruit. And it’s not the nutty quinoa tossed in there with the fruit. Nay. It’s the magic dressing. Lime, mint, coconut oil, little bits of pony wings. This stuff is good. It’s easy to make ahead for a brunch, lunch or midnight snack, too. Not that I would know about that whole midnight snack thing

For the salad:

1/2 cup slices almonds 1 tablespoon turbinado sugar 8 cups quinoa, cooked according to standard directions 1 pint raspberries 1 pint blueberries 4 kiwi fruit, peeled and sliced 1/2 cup toasted coconut

For the dressing:

1/4 cup fresh mint leaves, loosely packed 1/3 cup brown rice syrup 1/4 cup coconut oil, melted 1/4 teaspoon salt juice of 6 limes (approximately 1/3 cup of juice. Use bottled key lime juice if needed)


Place the almonds and turbinado sugar into a nonstick skillet with 1/2 teaspoon of water. Heat over medium heat, stirring constantly until the almonds are toasted and the sugar begins to caramelize onto the almonds. Turn out onto a sheet of parchment paper and allow to cool.

In a large bowl stir together all ingredients for the salad. Place the dressing ingredients into a blender, puree completely, then pour over your salad. Toss gently to coat. Sprinkle with almonds, if desired. Serve immediately, or store in fridge for up to 12 hours.


Mint Caipirinha Fruit Salad

It’s supposed to be a whopping 14 degrees in Muskoka today, time to make something tropical, after the weather we’ve had lately 14 is balmy 😀 no more Shepards pie, pot roasts, and soups….


Mint Caipirinha Fruit Salad
Serves        6


  • 1 bunch fresh mint, leaves picked
  • finely grated zest and juice of 3 limes
  • 4 tablespoons caster sugar, plus extra to taste
  •   Cachaça
  • 1  ripe melon, deseeded and flesh scooped out with a spoon
  • 1 ripe papaya, deseeded and flesh scooped out with a spoon
  • 1 large handful fresh strawberries, hulled and halved lengthways
  • 1  ripe mango, stoned and flesh scooped out with a spoon
  • 1  pineapple, peeled, cored and cut into chunks


In a pestle and mortar, bash most of the mint leaves (reserving the remainder to decorate) with the finely grated lime zest. Add the sugar and a good lug of cachaça. Mix gently in the mortar and pestle, add the lime juice, taste and add more sugar if you think you need to.
Toss the fruit together in a bowl with a little of the mint and lime mixture, then spread it all out on a big plate. Spoon the rest of the mint and lime mixture over the top. Decorate with the remaining mint before serving.


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