What’s better on a Saturday morning than a giant bowl of fruit for breakfast? How about a giant bowl of fruit with fresh-squeezed lemon juice?
You could put any kind of fruit you want in here. I used what I had on hand which this morning was kiwis, nectarines, grapes, banana, avocado, and watermelon. And of course, fresh lemon juice. Not only does everything taste bright and fresh, if you are preparing a fruit salad several hours in advance, the lemon juice will keep your fruits from turning brown. You could also add nuts, yogurt, granola, quinoa, honey, etc. The possibilities are endless!
Tonight’s salad was made by my mother, although it’s very similar to salads I’ve made. Surprisingly, for being a full-blooded Cypriot, she didn’t put even close to the amount of lemon I would have used. In her defense, she did run out of lemons, which is a dire emergency in my book, and only put two in the salad. For the size of the salad, I probably would have used three or four lemons.
This is my first time trying red quinoa. Not only is it a beautiful color when cooked, it has a nutty flavor, and has a slightly harder texture than regular quinoa. It can be hard to find in the stores–I found it hiding on the back of a shelf in the pasta/grain aisle at Market District in Robinson. I haven’t seen it anywhere else. If you happen to find it, buy it up right away! And if you’re not so lucky, the salad will taste just fine with good old regular quinoa.
There are no measurements because my mother and I don’t measure when making salads like this. Basically, you want just enough oil to coat the salad, not so much that it’s swimming in oil–you can always add more, but it’s hard to take out if you add too much. The lemon, vinegar, and seasonings, add to your taste.
red quinoa, prepared according to package directions
seedless cucumber, diced
red grapes, halved
red onion, diced
scallions, thinly sliced
grated lemon zest
extra virgin olive oil
fresh-squeezed lemon juice
red wine vinegar, optional
salt and pepper, to taste
Mix together the quinoa, cucumbers, red onion, grapes, scallions, cranberries, and lemon zest in a large bowl. Coat lightly with olive oil and toss. Add lemon juice and vinegar, if desired. Season with salt and pepper to taste.