📝 About This Recipe
This vibrant, kid-friendly salad turns superfood quinoa into a sweet and savory celebration that even the pickiest eaters will adore. Bursting with antioxidant-rich blueberries and strawberries, the dish is tied together with a mild, honey-lime glaze that highlights the natural sweetness of the fruit. It’s a nutrient-dense powerhouse that offers a delightful crunch from toasted seeds and a refreshing pop of color that looks like a party on a plate.
🥗 Ingredients
The Quinoa Base
- 1 cup White or Tri-color Quinoa (rinsed thoroughly under cold water)
- 2 cups Water or Apple Juice (apple juice adds a kid-friendly sweetness)
- 1/4 teaspoon Salt (to balance the flavors)
Fresh Fruits & Veggies
- 1.5 cups Fresh Strawberries (hulled and quartered)
- 1 cup Fresh Blueberries (kept whole)
- 1 cup Cucumber (peeled, seeded, and finely diced)
- 1/2 cup Yellow Bell Pepper (finely minced for hidden veggies)
- 2 tablespoons Fresh Mint Leaves (very finely chiffonaded)
Honey-Lime Sunshine Dressing
- 3 tablespoons Extra Virgin Olive Oil (mild flavor preferred)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1.5 tablespoons Honey or Agave Nectar (adjust based on desired sweetness)
- 1/2 teaspoon Orange Zest (finely grated)
The Toppings
- 1/4 cup Sunflower Seeds or Sliced Almonds (toasted for extra crunch)
- 1/3 cup Feta Cheese (crumbled; optional for a salty kick)
👨🍳 Instructions
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1
Place the quinoa in a fine-mesh strainer and rinse under cold running water for at least 30 seconds to remove the natural bitter coating (saponin).
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2
In a medium saucepan, combine the rinsed quinoa, 2 cups of liquid (water or apple juice), and salt. Bring to a vigorous boil over medium-high heat.
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3
Once boiling, turn the heat down to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
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4
Remove the pot from the heat and let it sit, covered, for 5 minutes. This allows the steam to finish the cooking process and makes the quinoa extra fluffy.
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5
Remove the lid and fluff the quinoa gently with a fork. Spread it out on a large baking sheet to cool completely; this prevents the fruit from wilting when mixed.
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6
While the quinoa cools, prepare your dressing. In a small jar or bowl, whisk together the olive oil, lime juice, honey, and orange zest until emulsified.
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7
Wash and prep your fruit and vegetables. Ensure the cucumber and bell pepper are diced small (about the size of a pea) so they blend perfectly with the quinoa.
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8
In a large mixing bowl, combine the cooled quinoa, diced cucumber, and minced yellow bell pepper. Toss gently to distribute the veggies.
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9
Add the quartered strawberries and whole blueberries to the bowl. Treat them gently so they don't bruise or bleed color into the grains.
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10
Drizzle the Honey-Lime dressing over the salad and use a large spoon or spatula to fold everything together until evenly coated.
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11
Add the finely chopped mint and the toasted sunflower seeds/almonds, giving it one final, light toss.
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12
If using, sprinkle the crumbled feta cheese over the top just before serving to maintain its white color and firm texture.
💡 Chef's Tips
Always rinse your quinoa thoroughly to ensure it doesn't have a soapy or bitter aftertaste that might deter children. If you are making this ahead of time, add the berries and dressing just 30 minutes before serving to keep the fruit firm and the salad fresh. For a 'hidden veggie' boost, use a box grater to shred the carrots or zucchini instead of dicing them; they will disappear into the quinoa. To toast the seeds or nuts, place them in a dry pan over medium heat for 2-3 minutes until fragrant and golden brown. Substitute honey with maple syrup to make this recipe strictly vegan-friendly.
🍽️ Serving Suggestions
Serve inside hollowed-out orange halves for a fun, biodegradable 'bowl' that kids will love. Pair with grilled chicken strips or baked tofu cubes for a boost of protein. Pack in a bento box with a side of yogurt dip for a healthy, school-ready lunch. Serve alongside a glass of sparkling water with a splash of cranberry juice for a 'fancy' kid-friendly drink. Add a dollop of Greek yogurt on top for a creamy, breakfast-style twist.