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Blueberry & Mango Quinoa Salad with Lemony Basil Vinaigrette

This salad is so light and delicious. Change up fruits and veggies as you like.


  • 2 cups quinoa
  • 4 cups water
  • 1 cup fresh blueberries
  • 1 cup cubed ripe mango
  • 1 cup cubed cucumbers
  • 1 cup dried cranberries
  • 15 large basil leaves & 2 sprigs of lemony thyme leaves only chopped
  • 4 tablespoons lemon juice
  • 4 Tbl. olive oil
  • salt 1/2 tsp. and pepper 1/4 tsp. to taste


  • Combine quinoa and water in a medium saucepan and bring to a boil.
  • Reduce heat, and simmer covered for about 15 minutes or until the quinoa is cooked.
  • Remove the lid, and fluff the quinoa with a fork and season with salt & pepper.
  • Let cool to room temperature.
  • Cut mango & cucumber into small cubes and combine with blueberries and cranberries.
  • Just before serving, whisk together the lemon juice, olive oil, chopped lemony thyme and basil.
  • Toss quinoa with fruits and lemon vinaigrette, sprinkle with salt & pepper.
  • Serve immediately