Quinoa Fruit Salad - Kraft Recipes Top
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Quinoa Fruit Salad

Prep Time
Total Time

10 servings, 1/2 cup each

Make a refreshing Quinoa Fruit Salad tossed with a light raspberry vinaigrette. This Quinoa Fruit Salad features strawberries, grapes, and more.

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What You Need

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Make It

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  • Bring quinoa and water to boil in medium saucepan; cover. Simmer on low heat 15 min. or until water is absorbed. Remove from heat; let stand 3 min.
  • Fluff quinoa with fork. Transfer to medium bowl; cool 15 min.
  • Add fruit and nuts; mix lightly. Mix dressing and sugar. Add to salad; toss to coat.

Special Equipment Needed


  • 10 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

The fruit adds both color and an excellent source of vitamin C to this delicious low-sodium grain-based side salad.

Nutritional Information

Serving Size 10 servings, 1/2 cup each
Calories 120
Total fat 5g
Saturated fat 0g
Cholesterol 0mg
Sodium 95mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 11g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 40 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This has become my go-to pot luck recipe. This has become my go-to pot luck recipe. Fresh, fast, easy, and light -- it's a real crowd pleaser! I always double this recipe. When I'm short on one fruit, I just substitute another, and no one is the wiser. I use a fat-free raspberry vinaigrette, and I always use 1/2 the amount called for. You can always add more dressing, if you feel you need it, but it is impossible to take it away if it seems too much, so start with 1/4 cup and work your way up. Due to the dressing I use, I skip the sugar all together.
Date published: 2014-09-26
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