Exotic quinoa fruit salad

Pineapple, grapes, clementine and blueberries fruit salad mix with red quinoa, honey and Atsina Cress.


(For 5 portions)

  • 60g (120g when cooked) dry red quinoa
  • 1,5 punnet Atsina Cress
  • 140g diced pineapple
  • 60g seedless red grapes
  • 60g seedless white grapes
  • 70g (or 2 small fruits) fresh Clementine wedges
  • 60g fresh blueberries
  • 20g liquid honey


  • Cook the red quinoa in boiling water for 5 to 6 minutes, drain and refresh under cold running water. Leave aside in a sieve.
  • In a large mixing bowl, mix together all the fruits, honey, quinoa and 1 punnet of Atsina Cress. 
  • Serve with a few leaves of Atsina Cress on top, which is left from the unused half punnet.

Recipe: Franck Pontais

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