Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette
Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

This Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette is a great dish to bring to a potluck. The salad can be made ahead of time, without the vinaigrette, and kept refrigerated until serving time. Just toss with the vinaigrette right before serving.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you love quinoa, be sure to check out the following recipes: Cashew Quinoa Crunch and Quinoa Pasta Salad.

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Quinoa Salad with Fresh Fruits and Ponzu Vinaigrette

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 2 cups cooked quinoa, from 1 dry cup (keep the leftovers for another dish)
  • 3 large kale leaves, cut in a chiffonade
  • 2 tablespoons lime juice, separated
  • 1 ear fresh corn, shucked
  • 1 apple, cored and diced
  • 1 pear, cored and diced
  • 1 mango, peeled and diced
  • 1/3 cup red onion, diced small
  • 1/3 cup pecans, toasted
  • 1/3 cup olive oil
  • 2 tablespoons ponzu
  • 1 teaspoon ume plum vinegar (or red wine vinegar)
  • Sea salt and fresh pepper

Instructions

In a large salad bowl, place the kale, and add 1 tablespoon lime juice. Massage the kale with your hands about 1 minute. Add the quinoa, corn, apple, pear, mango, red onion, and toasted pecans. Mix well.

In a small bowl, whisk the olive oil, ponzu, 1 tablespoon fresh lime juice, and vinegar. Season well with sea salt and pepper. If you are serving right away, pour the vinaigrette over the salad and mix well. If you are wanting to bring your dish somewhere or eat later, store the salad and the vinaigrette in the fridge separately, and toss right before serving.


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Salade de quinoa aux fruits frais et vinaigrette au ponzu

  • Author: Karine K
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x
Scale

Ingredients

  • 2 tasses de quinoa cuit (cuire 1 tasse de quinoa sec et conserver les restes pour un autre usage)
  • 3 grande feuilles de kale, coupées en chiffonnade
  • 2 c. à soupe de jus de lime frais
  • Les grains de 1 épi de maïs
  • 1 pomme, épépinée et coupée en dés
  • 1 poire, épépinée et coupée en dés
  • 1 mangue, pelée et coupée en dés
  • 1/3 tasse d’oignon rouge, coupé en dés
  • 1/3 tasse de noix de pécan, grillées
  • 1/3 tasse d’huile d’olive
  • 2 c. à soupe de sauce Ponzu
  • 1 c. à thé de vinaigre de vin rouge
  • Sel de mer et poivre noir

Instructions

Dans un grand bol à salade, déposer le kale et ajouter 1 c. à soupe de jus de lime. Masser le kale avec les mains pendant une minute. Ajouter le quinoa, le maïs, la pomme, la poire, la mangue, l’oignon rouge, et les noix de pécan. Bien mélanger.

Dans un petit bol, fouetter l’huile d’olive, la sauce Ponzu, 1 c.à soupe de jus de lime, et le vinaigre de vin rouge. Assaisonner de sel de mer et de poivre. Au moment de servir, verser la vinaigrette sur la salade et bien mélanger.

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