Camping Recipe: Quinoa Fruit Salsa Salad

Happy Friday Friends!
We recently partnered with the Great Outdoor Adventure Show, in Calgary this weekend, along with The Calgary Heritage Roasting Co., {swoon – those guys are so awesome & cute} and I added some flare from my own “other” business, Lannie Rae Creative. It is a creative collective of my event, gifting and food design company. Website coming soon!

Oh my goodness! We love contests when you guys submit recipes for us to try! I think we will be doing more like that for sure!! We asked you – our readers – to submit photos using #CAMPCOOKSTAR and as an extra chance to win the prize we asked you to submit a camp appropriate recipe. Well we got a few and we managed to try a couple.

We are pleased to share with you a quick and easy QUINOA FRUIT SALSA SALAD –  a vegetarian, gluten free, dairy free, energy packed and filling meal submitted by fellow instagrammer Jaclynn Phillips – she also has a pretty rad feed to explore – go check it out. While we have had versions of this recipe before, it still maintains its punch as a great meal to pack for any type of camping – it is simply super yummy!

I improvised a bit from the original submission because I was lacking two ingredients and I had some fun stuff I could add to the this. 

Quinoa Fruit Salsa Salad


  • 4 to 5 cups of Cooked Quinoa { I used white, red and black quinoa – because why not!?}
  • 1 mango – chopped
  • 12 large strawberries – chopped
  • 1 half pint of blackberries
  • 1 half pint of blueberries {I added these because I had them – optional!}
  • 1 small cucumber – chopped
  • 1/3 cup red onion – chopped
  • 1 half of an avocado – chopped
  • 1 can of black beans {I personally don’t like black beans so they are not in my house or in my version of this salad}
  • 1/4 cup balsamic vinegar {I was out but I had a nice strawberry fig balsamic reduction I mixed with some olive oil and used instead – improvisation again!}
  • Optional: I added 1/2 cup of roasted, unsalted pumpkin seeds and a 1/2 cup of roasted, unsalted sunflower seeds for some crunch and extra oomph!

Let me just say – you can really adjust this to your preferences. If you prefer more strawberry or less mango, etc go for it! This is really easy to adjust to personal tastes. 


  • Cook the quinoa according to the directions on the package. Once cooked, place in the fridge to cool down.
  • Make your “salsa”
    • Chop up all the berries, fruit and vegetables. I ended up with about 5 cups of salsa.
    • Mix together. Add black beans if you wish.
  • Drizzle salsa with about 1/4 cup of balsamic. Mix into the salsa well.
  • Pour salsa over the cooled quinoa and toss. Be sure to fully incorporate the quinoa into the salsa. Add more balsamic to adjust. If too much balsamic simply add more quinoa or start chopping more fruit and veggies.
  • Top with roasted pumpkin and sunflower seeds.
The freshly shopped fruit, berries and veggies.


The Fruit Salsa with the Balsamic mixed in.


Isn’t the quinoa pretty and healthy looking!? I used white, red and black quinoa for all the colours.


The salad topped with the pumpkin and sunflower seeds. Voila!


This was super quick and easy – max 15 minutes prep. I think you could add yellow and orange peppers to this for a nice twist. I also think some cilantro would be incredible tossed in this!  I am going to try this mix with my lemon poppyseed dressing in place of the balsamic too. This would also make a great filling for wraps – lettuce or tortilla.

This could easily store in plastic bags as an easy pack meal in your backpack or mason jars for car camping. Store in fridge until ready to pack in your cooler or with an ice pack to keep cool.

Try it! Enjoy! Thanks Jaclynn for your recipe submission. Sooooo – when can you come camping with us!?





  1. In a few times to go camping, I’ve tried to do several times, but not very good, maybe because the recipes are not good, after using your recipe, I found delicious and wonderful, thank you for sharing

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