Spring brings bright colors and even brighter flavors. This delicious fruit salad packs a lot of bright flavor, along with a lot of nutrition. Several superfoods make an appearance here: quinoa, freekeh and blueberries. It’s high in fiber, proteins and carbohydrates for energy, and low in saturated fat.
Makes 6 servings; vinaigrette recipe makes three cups.
Ingredients
|
|
Salad |
|
1 cup |
freekeh |
|
1/2 cup |
red quinoa |
|
3 cups |
fresh blueberries |
|
1 1/2 cups |
fresh pineapple, diced |
|
3 cups |
mandarin orange, canned, drained |
|
6 tablespoons |
chopped pecans |
|
3/4 cup |
cinnamon cider vinaigrette |
|
|
Cinnamon Cider Vinaigrette Recipe |
|
1 cup |
cider vinegar |
|
2 teaspoons |
ground cinnamon |
|
1 teaspoon |
ground nutmeg |
|
1 teaspoon |
kosher salt |
|
1/4 cup |
fresh ginger root, grated |
|
1 cup |
olive oil |
|
1 cup |
orange |
|
2 tablespoons |
dark brown sugar |
Preparation
For the Salad
- Bring 1-1/2 cup water to a boil. Stir in freekeh, reduce heat and simmer covered for 20 minutes. Remove from heat and let sit for 10 minutes. Fluff and chill.
- Place quinoa in a pot with 1 cup water and bring to a boil; lower heat to simmer and cook until tender and outer ring is visible, about 15-20 minutes. Drain and chill.
- Once chilled, toss grains with remaining ingredients.
For the Vinaigrette
- Whisk all ingredients together.
Nutrition Information: Serving Size 2 cups, Calories 400.3, Total Fat 15.1 g, Saturated Fat 1.7 g, Carbohydrates 62.8 g, Protein 8.1 g, Dietary Fiber 9.9 g, Sodium 104.2 mg
Recipe courtesy of Morrison Healthcare