So there’s this thing we have here with Quinoa and I have been wanting to expand on it. We make this delicious Santa Fe Quinoa Salad with Chicken but today, I decided to take this healthy grain in a different direction. Today I had a craving for Quinoa Fruit Salad with Basil Lime Dressing. Yea, that’s right! Basil…Lime!
This recipe is completely versatile and adjusts to any fruits you prefer. You can even omit the Quinoa altogether, should it not be your thing and it would still be delicious! What makes this fruit salad irresistible is the dressing made of a sweet basil simple syrup mixed with fresh lime juice. I’ll let you decide if it’s slurp-able and I will even withhold judgement 😉
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For the simple syrup, I used Nottingham Blueberry Green Tea, which has a wonderful mild blueberry flavor. My brain, and my tummy, thought it would be a nice combination. Most simple syrups are made with water and sugar so if that is how you would rather make it, go for it!
Now, I am aware that not everyone has a love for Quinoa. Should you be one of them, feel free to completely leave it out. The fruit salad is really great without it also.
Quinoa Fruit Salad with Basil Lime Dressing
Delicious Fruit combined with healthy Quinoa then drizzled with a sweet Basil Lime Dressing! Perfect for any summer brunch table!
- 3 bags Blueberry Green Tea
- 2 cups Boiling Hot Water
- 1 cup Sugar
- 3/4 cup Blueberry Green Tea, prepared
- 2 leaves Basil, fresh
- 2 tbsp Lime Juice, fresh squeezed
- 1/2 cup Quinoa
- 1 cup Blueberry Green Tea, Prepared
- 1 Peach, chopped
- 3 Kiwi's, peeled and chopped
- 2 cups Strawberries, hulled & quartered
- 1/2 cup Blueberries
- 1 large Mango, chopped
Place tea bags in a large cup. Pour boiling hot water over and allow to steep for 30 minutes or until it comes to room temperature. Remove tea bags and discard.
In a small cooking pot, combine sugar, tea and basil leaves. Stir to combine. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat. Discard basil leaves. Allow to cool to room temperature and slightly thicken. Once cooled, measure out 1/4 to 1/3 cup of the mixture and stir in lime juice. Set aside.
Bring water to a boil. Add quinoa and stir well to combine. Cover and reduce heat to medium low. Simmer for approximately 10-12 minutes or until all liquid has been absorbed.
Hull strawberries, then quarter them. Peel kiwi and mango then chop into bite sized portions. Clean stems off of the blueberries and rinse them out. Chop peach into bite sized portions. Place in a large bowl.
Add quinoa to fruit bowl. Pour in dressing and gently stir to combine. Refrigerate for a minimum of two hours. Serve cold.
Quinoa: If you do not like it, feel free to omit it. You can also cook the quinoa however you like IF you plan to use it.
Blueberry Green Tea: The brand I use for this tea is Nottingham and it has a very mild blueberry flavor. For that reason, I decided to use it as the simple syrup dressing base but this can be replaced with regular water if preferred.
Basil: Some prefer to use Mint with fruit. I myself am not a huge fan of mint but feel free to replace it if it's your thing 😉