Curried Quinoa & Stone Fruit Salad

Share this post

Recipe by Tanya Milosevich


1 cup quinoa, rinsed
2 cups water
2 apricots, chopped
2 to 4 peaches and or nectarines, sliced
2/3 cup chopped mint
1 cup toasted almonds, chopped

Curry-Yogurt Dressing
1/2 cup plain yogurt
4 teaspoons curry powder
3 tablespoons fresh lemon juice
2/3 cup olive or grape seed oil
1/2 cup chopped mint


  • Mix all dressing ingredients well in a small bowl, set aside, and let rest for 15 minutes before using.
  • Put quinoa and water in a pan and bring to a boil. Lower heat and cover. Cook 12 to 15 minutes or until water is absorbed.
  • Prepare the dressing.
  • When the quinoa has cooled slightly, add the dressing and toss to coat.
  • Add remaining ingredients and taste for seasoning.

Serves 4. Prep time, 20 minutes; cook time, 15 minutes.

Cook’s note: This is a very adaptable salad. You can use leftover grilled peaches, currants, or other dried fruits to create many variations. Have fun!

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from
June 24, 2015
April 27, 2015
March 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.