Tropical Fruit Salad

Name: Tropical Fruit Salad
Ingredients: 1⅓ cups (330 mL) water; ⅔ cup (160 mL) white or golden quinoa; ⅔ cup (160 mL) white or golden quinoa; One 14 oz (398 mL) can pineapple chunks or tidbits, juice reserved; One 14 oz (398 mL) can pineapple chunks or tidbits, juice reserved; 2-3 kiwis, peeled and chopped; 1 mango, diced; Vanilla yogurt

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Fruit salad can be eaten at brunch, as a breakfast to go, as an accompaniment to a sandwich or as a healthy and satisfying dessert option. Top each bowl of fruit salad with a spoonful of vanilla yogurt to complete this tasty treat.

Ingredients

1⅓ cups (330 mL) water
⅔ cup (160 mL<

Breakfast
Dessert
Gluten-free
Vegetarian
Brunch

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Fluff with a fork and set aside to cool.

Stir the cooked quinoa and pineapple juice in a large bowl until the quinoa is completely coated in juice. Gently fold in the pineapple chunks, kiw