Quinoa Fruit Salad with Honey Lime Sauce

Hiya, VegHeads +  brunch lovers! Get ready to kickstart your summer mornings with a burst of freshness and flavor – this Quinoa Fruit Salad is here to elevate your brunch game and make your vegan breakfast dreams come true! Packed with vibrant colors, wholesome ingredients, and a zesty honey lime glaze, this salad is as beautiful as it is delicious.

But let's talk about the star of the show – quinoa. Not only does it provide a satisfying heartiness to this salad, it also packs a powerful punch of a complete protein! Making it the perfect choice for a nutritious and energizing start to your day. With each spoonful, you'll be fueling your body with the goodness it needs to tackle whatever the day throws your way.

Don’t skip the honey lime glaze! It takes this salad to the next level, with its sweet and tangy notes it goes harmoniously with the fruit and quinoa. It's the finishing touch that ties everything together! Soo, whether you're hosting a brunch with friends, packing a picnic for a day at the beach, or simply looking to start your morning on a healthy and delicious note, Quinoa Fruit Salad is the answer.🍍🥝

Quinoa Fruit Salad

4-6 servings

Ingredients

2 cup dry quinoa ,cook according to directions on package

1 pineapple, peeled, small cubed

4 kiwis, peeled, sliced or cut into pieces

1-pint blueberries, washed

2 tablespoons mint leaves, torn

1 lime, zest

Honey Lime Glaze:

1/2 cup honey

1/4 cup lime juice

⅓ cup apple cider vinegar

Procedure: 

1. Rinse and prepare the quinoa according to the package. Once done cooking fluff with a fork, keep uncovered and set aside to cool to room temperature.

2. Prepare all of the fruit. Then in a small sauce pan combine honey and lime juice over medium low heat. Stirring continuously until combined for about 2-3 minutes. Next, stir in vinegar It will bubble up, let it settle down then take off the heat.

3. In a large bowl add cooled quinoa, fruit, mint leaves, lime zest and toss until well mixed. Top off with honey lime glaze and garnish with any remaining mint leaves.