Fruity Quinoa Salad Recipe
February 21, 2011
Matt Bernards of Yamhill-Carlton Intermediate School, Yamhill, OR., submitted his “Fruity Quinoa Salad” side dish recipe combining trendy quinoa and fruit with creative ingredients. Matt has entered recipe contests in 4-H, county and state fairs, but this contest required healthy recipe ingredients and challenged him to consider healthy lifestyle changes.
“I love to put fruit in my food; it gives it a great fresh and sweet taste.” — Matt
Recipe Name: Fruity Quinoa Salad
Recipe Category: Meal Side Dish
- 1 c. dry quinoa
- 15 oz. can black beans, drained and rinsed
- 15 oz. can Del Monte Canned Peach Chunks, drained
- 1 c. fresh baby spinach leaves
- ½ c. sweetened, dried cranberries
- 1/3 c. toasted pecans, rough chopped
- Dressing: 15 oz. can Del Monte Lite Apricot Halves
- Cook quinoa according to package directions.
- Once cooked, place in a large bowl to cool for a few minutes.
- Add the black beans, peach chunks, baby spinach, dried cranberries, and pecans to the bowl and mix lightly.
- In a food processor, add the apricots and juice. Process until smooth.
- Pour the apricot dressing over the salad ingredients and stir. Serve.
“I played basketball this year and I’m trying track. I’m eating healthier… getting stronger and feeling better. I’m going to keep this up!”–Matt
For more recipes and info, visit the National Stirring Up Health Middle School Recipe Contest page.