Quinoa Roasted Fruit Salad

Quinoa fruit salad is a delicious summery dish, which can be enjoyed as light lunch, snack, breakfast or even dessert. Enjoy hot or cold.

Course Breakfast, Dessert, Lunch

Cuisine vegetarian

Prep Time 5

Cook Time 16

Total Time 21

Servings servings

Calories 188kcal

Preheat the oven to 450 F/ 230 C/ gas mark 8. Arrange the fruit, cut side up, in a single layer, close together in your oven dish. Combine the lemon juice with the balsamic vinegar and drizzle over the fruit. Scatter the sugar over the top and roast on the top oven shelf for 10 minutes. Do not stir.
Combine the cooked quinoa (warm or cooled) with the cream, lemon zest and herbs and stir thoroughly. Set aside.
Place the fruit under the grill (broil) for 6-8 minutes until lightly browned. Do NOT stir the fruit.
Remove from the oven, add the fruit syrup from your oven dish into the quinoa mixture and stir. Place the fruit on top of the quinoa and serve hot or wait for the fruit to cool first, then combine with the quinoa.

You can cook the quinoa ahead (according to packet instructions) in salted water and once cooled, refrigerate, covered, for up to 2 days. Combine with the other ingredients when you are ready to make the salad.
I recommend using stone fruits. Make sure they are ripe but firm.
Additional add-ins: You could combine the sugar with a little cinnamon and sprinkle over the fruit.
Swap the lemon juice for balsamic vinegar if you like. Or use a bit of both.
Roasting will help the fruit release lots of juice and broiling it will brown it. I recommend doing both.
Serve warm or cold. Add the juice from roasting the fruit to the quinoa straight from the oven – if it cools it may solidify. Add the fruit while hot along with the juice or let the fruit cool first if you like. Serve with toasted seeds/nuts, more lemon juice or balsamic vinegar or a drizzle of olive oil. Delicious warm with a scoop of ice cream!
Not suitable for freezing.