Here comes the fruity variation of my summer quinoa salad. This one is a bit of a sweet treat. It’s not a classical fruit salad but in my humble opinion it's way more delish that the classic fruit salads. I'm not at all a fan of those. They come with a lot of whipped cream (not to my liking at all) and those fake cherries on top. This one, trust me, is nicer. 

I brought this dish and the salty veggie quinoa salad to the picnic I got invited last Monday. Try it, you will not regret it!

Ingredients:

150 g of quinoa

150 g of strawberries, cut

250 g of peaches, cut

500 g of oranges, cut

300 g of nectarines

mint leaves

juice of one lime

coconut oil

How – to:

Cook the quinoa according to the instructions on the package. 150 grams of dry, non-cooked quinoa will magically become 400 to 450 grams of cooked quinoa. Thank you, fire! Once cooked, let it cool (will take you just a couple of minutes if you rinse the cooked quinoa with really cold water!).

In the meantime wash the fruit and cut it up. Try to preserve as much of the fruits juices as possible as they will make the salad even tastier.

In a griddled pan I used half a teaspoon of coconut oil and then grilled the peaches. That, in my opinion, gives the dish even more flavor and makes the peaches even sweeter. I tried to pour the left over coconut oil into the salad. It had that great coconut meets peaches flavor.

In a big bowl mix together the quinoa, fruit and add the lime juice and cut up mint leaves.

At this point of time you may add some seeds into the mix - almond flakes or chopped up walnuts will make the salad crunchier. I didn't have any, otherwise I would.

Want it for desert? Add a bit of ice cream to the salad, it'll be fab!

Not a massive desert eater? Don't grill the peaches and don't cool the quinoa - have the dish warm with some sesame of flax seeds for breakfast.