Red, White & Blue Quinoa Salad

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Happy Fourth of July! Sorry I’m getting this lovely recipe too late for you to take to your party, but the inspiration hit just last night. I was so excited I found the jicama at the first store I went to last night. This is an amzing light and fresh salad that is low in calories. Great to take to a potluck or picnic!

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Red White & Blue Quinoa Salad


  • 1 cup quinoa
  • 1 1/2 cups water
  • 2 cups jicama diced
  • 1 cup blueberries
  • 1 cup strawberries chopped
  • 2 limes, juice and zest
  • 12 mint leaves
  • 1 tablespoon olive oil
  • 1 tablespoons sweetner (I like to use Truvia)


  1. Place water and quinoa on medium heat.
  2. Once boiling cover and cook for 15 minutes.
  3. Set aside for 5 minutes to continue cooking.
  4. Place in fridge to chill.
  5. Mix olive oil, lime juice, sweetner and zest in a small bowl and set aside to allow flavors to mix.
  6. Reserve two mint leaves for garnish and slice rest very thinly.
  7. Once quinoa is chilled fold the fruit, mint, jicama and dressing.

Servings: 12 | Calories: 79 | Fat: 2 | Carbohydrate: 13 | Fiber: 2 | Protein: 2

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Hope you have an amazing Independence Day!

One Response

  1. Ali