Freekeh fruit salad with pecans and cinnamon vinaigrette

Freekeh fruit salad with pecans and cinnamon vinaigrette

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.




1 cup


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


2 tablespoons

dark brown sugar


For the Salad

  1. 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.
  2. 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.
  3. Once chilled, toss grains with remaining ingredients.

For the Vinaigrette

  1. 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