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96% would make again

Quinoa Fruit Salad

by Merle O'Nealfeatured in Make-Ahead Mason Jar Salads For The Week


for 1 serving


  • ¼ cup lemon juice (60 mL)
  • 1 tablespoon agave


  • ¼ cup water (60 mL)
  • ¾ cup orange juice (180 mL)
  • ¼ cup quinoa (40 g), uncooked
  • ½ cup blueberry (50 g)
  • ½ cup strawberry (75 g), sliced
  • ½ cup banana (115 g), sliced
  • ½ cup blackberry (75 g)

Nutrition Info

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    Calories 512
    Fat 3g
    Carbs 115g
    Fiber 14g
    Sugar 61g
    Protein 10g

Estimated values based on one serving size.


  1. In a small saucepan over medium heat, bring the water and orange juice to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 12 minutes, until the quinoa is tender and the liquid is absorbed. Set aside.
  2. Add the lemon juice and agave to a large mason jar and stir to combine.
  3. Add the blueberries, strawberries, banana, blackberries, and cooked quinoa to the jar and screw on the lid.
  4. Store in the refrigerator until ready to eat, up to 5 days
  5. Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  6. Enjoy!