Papaya Strawberry and Quinoa Salad

by Edward Daniel
Caption of Papaya Strawberry and Quinoa Salad. Image by Edward Daniel (c).

Caption of Papaya Strawberry and Quinoa Salad. Image by Edward Daniel (c).

Papaya Strawberry and Quinoa Salad
Prep time
Cook time
Total time
This colourful summer salad is superb for serving on a warm day. It is relatively simple to make too! I add the papaya and strawberries just before serving, so that these fruits retain their texture. Papaya is a good source of Vitamin C and Potassium. Potassium is a vital component of cell and body fluids. For a gluten free alternative, just replace bulgar wheat, with the same amount of quinoa.
Recipe type: Vegan Salad, Vegan Main, Vegan Starter
Cuisine: Vegan
Serves: 6
  • For the coconut bacon
  • 50g coconut flakes
  • For marinade
  • 1tbs olive oil
  • 1tbs tamari
  • 2tbs maple syrup
  • ¼tsp paprika
  • Pinch of salt
  • 200g quinoa
  • 250g papaya
  • 100g strawberries
  • ½ lemon juice
  • Season to taste
  1. Preheat oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. In a bowl make the marinade for the coconut bacons by mixing together the oil, tamari, maple syrup, paprika and a pinch of salt. Toss in the coconut and coat with the marinade. Remove and place on a baking tray lined with baking paper. Bake in the oven for no more than 5 minutes. Set to one side.
  3. Cook the quinoa by placing with water in a saucepan for about 20 minutes. Set to one side.
  4. Cut or spiralise the papaya and cut the strawberries.
  5. In a large mixing bowl, add the drained quinoa, papaya and strawberries. Coat with the lemon juice and season to taste.
  6. Once ready to serve toss in the coconut bacon and serve.
Nutrition Information
Serving size: ⅙th Calories: 189cal Fat: 5g Carbohydrates: 32g Sugar: 6g Sodium: 15mg Protein: 5g





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