This dish pretty much sums up all of my current food obsessions. I bought a 4-pound bag of organic quinoa from Costco last week, and have been trying to think of creative ways to add it into our meals, especially in dishes the kids will eat.
Quinoa itself is pretty bland, and tasteless – but it really adds a neat texture, color, and wonderful nutrition when added to a recipe – taking on all of the flavors around it.
If you have never cooked with it – think of it kind of like oatmeal. You wouldn’t put a bowl of plain oatmeal in front of the family and expect them to eat it and love it, but add some fruit, and a little cinnamon and honey – and it’s a great, wholesome breakfast.
Which – is where I got my inspiration for this salad. We see a lot of savory recipes that use quinoa, but I haven’t seen too many sweet. I have also been incorporating lemon and basil into just about everything I can think of lately – and I thought that the combo would really freshen and sweeten the fruit even more.
This simple salad is so versatile – I had a little bit of the leftovers warmed up for breakfast, also great as a salad with dinner, a snack for the kids, or even a healthy dessert!
This is a great way to step up any fresh-fruit salad, adding nutrition and unique, fresh flavor. I am sure this will be a regular for us this summer as more fresh fruit comes into season!