Recipe for: Quinoa Salad with Fruits (Polish-Modern) - photo 1
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Recipe for: Quinoa Salad with Fruits (Polish-Modern)

Salads May Day 20 min Easy 11 wyświetleń ~35.31 PLN * - (0)
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Description

A light, summer salad combining fine, nutty quinoa with seasonal Polish fruits: strawberries, blueberries, and raspberries. The dish combines the freshness and tartness of the fruits with the creamy texture of cottage cheese and the delicate bitterness of arugula. Finished with lemon juice and olive oil, it provides a bright, fruity-tart dressing, and optional nuts add crunch. Perfect as a light lunch, a side for grilling, or a dish for a picnic — it looks impressive thanks to the color contrast and has a balanced flavor: sweet-tart with a hint of salt and oil. Easy to make in 20 minutes, even for a beginner cook.

Ingredients Used

Ingredients (14)

Servings:
4
  • Quinoa 200 g
  • Water 400 ml
  • Lemon 1 szt. (~80 g)
  • Olive oil 30 ml
  • Cottage cheese 200 g
  • Strawberry 150 g
  • Blueberry 100 g
  • Raspberry 100 g
  • Cucumber 0.5 szt. (~150 g)
  • Arugula 60 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Honey 30 ml
  • Walnuts 50 g
💰 Szacowany koszt dania: ~35.31 PLN (8.83 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Pour 200 g of raw quinoa into a fine mesh strainer. Rinse under cold running water for about 30 seconds, shaking the strainer vigorously until the water runs clear. This removes the natural bitterness (saponins).

Ingredients: Quinoa
Use a fine mesh strainer and a large bowl to catch the draining water. If the quinoa is not rinsed well, the dish may have a slight bitterness.
2

Pour 400 ml of water into a medium pot and add 1 g of salt. Bring the water to a boil over high heat. Add the rinsed quinoa, stir with a spoon, cover with a lid, and reduce the heat to low. Cook for 12 minutes without lifting the lid – the quinoa will absorb the water and soften.

Ingredients: Water, Salt, Quinoa
Use a pot with a diameter of 18–20 cm with a matching lid. Cook on low heat to avoid boiling over. After 12 minutes, check: the grains should be translucent, and a 'tail' or white thread should be visible in the center.
3

After 12 minutes, remove the pot from the heat and let it sit covered for another 5 minutes. Then, remove the lid and fluff the quinoa with a fork or whisk to separate the grains and cool them down faster.

Ingredients: Quinoa
Use a fork to separate the grains (do not stir vigorously, just 'fluff'). If you want to cool the quinoa faster, transfer it to a wide baking sheet and spread it out in a thin layer.

Sauce

4

In a small bowl or jar, combine the juice and zest of 80 g of lemon, 30 g of olive oil, and 1 g of black pepper. If you want a sweeter dressing, add 30 g of honey (optional). Mix vigorously or seal the jar and shake until the ingredients are combined.

Ingredients: Lemon, Olive oil, Black pepper, Honey
Use a grater (zester) to make thin lemon zest and a citrus juicer to separate the seeds. A jar with a lid is the easiest for mixing if you don't have a whisk.

Preparation of fruits and vegetables

5

Wash 150 g of strawberries, remove the stems, and cut larger pieces into quarters. Wash 100 g of blueberries and 100 g of raspberries and gently dry them. Peel (if desired) and dice 150 g of cucumber into small cubes. Dry 60 g of arugula in a salad spinner or gently with a towel.

Ingredients: Strawberry, blueberry, Raspberry, Cucumber, Arugula
Use a stable surface and a sharp knife for strawberries and cucumbers. Handle the raspberries very gently so they don't fall apart.

Assembly

6

In a large bowl, combine the cooled quinoa (first check that it is warm, not hot), 200 g of crumbled cottage cheese, chopped fruits and cucumber, and arugula. Drizzle with the prepared dressing and gently mix with a spatula or wooden spoon, making an upward motion to avoid crushing the fruits.

Ingredients: Quinoa, Cottage cheese, Strawberry, blueberry, Raspberry, Cucumber, Arugula
Use a large, wide bowl to gently mix the ingredients. If the salad seems dry, add a little olive oil or lemon juice.

Finishing

7

Sprinkle the salad with 50 g of chopped walnuts (optional) and season to taste with salt (fine, if needed) and freshly ground pepper. Serve immediately or after 10–15 minutes, when all the flavors have melded together.

Ingredients: Salt, Black pepper
If you are adding nuts, you can lightly toast them in a dry pan for 2–3 minutes over medium heat — they will be more aromatic. Be careful not to burn them.

Fun Fact

💡

Quinoa was cultivated by the Incas and called 'the mother of all grains' — in Poland, it often replaces grains and rice in salads due to its neutral flavor and high protein content.

Best for

piknik lekki lunch majówka dodatek do grilla

Tips

🍽️ Serving

Serve the salad on large, flat plates or in glass bowls to showcase the colorful fruits. Serve with an extra wedge of lemon for drizzling and freshly ground pepper. For a party version, serve in small cups as an appetizer.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. Quinoa will maintain its structure, but the fruits (especially raspberries) may release juice and soften — if you plan to store it longer, keep the fruits separate and add them before serving. Reheating is not recommended — serve cold or at room temperature.

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