Watermelon Raspberry Quinoa Salad with Ginger Mint Dressing

Posted on May 31, 2023 by Jennifer FIsher

Summer is nearly here and this Watermelon, Raspberry, & Quinoa Salad with Ginger Mint Dressing is an easy-fix for upcoming pool parties, picnics and patio dining.

Fully-loaded, this watermelon salad won’t leave you hunger a few minutes later. It’s actually quite hearty with quinoa, sunflower seeds, feta cheese, loads of greens, juicy watermelon and raspberries.

Why I love this watermelon salad, other that the amazing taste: Fresh ingredients to fuel my adventures, no cooking, stunning as a side dish but hearty enough for a main course (especially if you add some shrimp or salmon!).

I love how watermelon is a refreshing and delicious addition to salads, providing a burst of sweetness, hydration and nutrients. It’s also a smart way to use up leftover watermelon, if you purchased a big one! By the way, check out this post on how to efficiently cut up a jumbo-sized watermelon fast.

*Ginger Mint Dressing, so fresh and fragrant!*

Let’s talk about the fresh, invigorating, and aromatic dressing. Ginger Mint Dressing is so simple to make with just a quick blast in a personal-sized blender. It’s also a smart way to tackle mint that likes to take over gardens this time of year. Now and then, I pull out my juice to make Ginger Juice (and store in small portions in my freezer). Check out my tips on Juicing Ginger Root. However, if I’m “out of stock,’ for convenience I just rely on bottled ginger juice or the little ginger juice shots you can buy in the fresh juice section of the produce department.

This Ginger Mint Dressing also makes an amazing marinade for fish and shrimp.

Note: This post contains affiliate links.

5 from 5 votes

Hydrate and invigorate with this juicy fresh salad featuring watermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing. It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.

Watermelon, Raspberry & Quinoa Salad with Ginger Mint Dressing.

Prep Time

15 mins

Total Time

15 mins

Hydrate and invigorate with this juicy fresh salad featuringwatermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing.It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.

Course: entree salad

Keyword: ginger, mint, quinoa, raspberries, summer, watermelon

Servings: 4 servings

Ingredients

3 cups baby spinach leaves
1 cup microgreens of choice
2 cups chopped watermelon
½ cup fresh raspberries
1 cup prepared quinoa
¼ cup crumbled feta
¼ cup sunflower seeds

Dressing

1 2- oz bottle ginger juice like Suja
1 tbsp honey
2 tbsp olive oil
1 tbs lemon juice
¼ cup mint leaves

Instructions

Add salad ingredients to bowl. Then add all dressing ingredients to small blender and process until mostly smooth. If you don’t have ginger juice, you can sub watermelon juice (from the watermelon prep run off) and a ½ teaspoon of finely grated ginger. Pour dressing over salad and gently toss. Best eaten same day as dressed – serves 4 as a side.

No-Crust Tomato Pie – Lower Carb, Gluten-free

Posted on July 18, 2022 by Jennifer FIsher

Crustless Tomato Pie is a low-carb spin on one of my favorite southern dishes. Such a yummy way to use up a bumper crop of sweet, ripe tomatoes.

Most southern tomato pies have a pastry crust, but I personally like mine without! Tomatoes tend to get watery and seep all over a crust and make it unpleasantly soggy, especially you have leftovers. But a crustless tomato tart or pie doesn’t have nearly the same issue.

Watch it – 15-second tutorial!

However, one of the most important preparation steps you’ll want to take for this tomato mozzarella pie is to “sweat” the tomatoes. To do this simple task, just sprinkle your slice tomatoes with a little salt and let them rest on a plate for about 30 minutes. Afterward, drain off any liquid released onto the plant and use paper towels to blot up any excess moisture (this also helps remove some of the salt so that it doesn’t overpower). Sweating tomatoes like this helps keep them from making dishes watery and also makes the tomato flavor more intense – win-win!

Sweat the tomatoes with a little sale for 30 minutes - this helps remove excess moisture so recipe doesn't get soggy and also intensify flavor. — *Don’t skip the 30-minute tomato “sweat” session!*

To assemble the tomato pie, you just layer tomato slices and half of the egg-cheese mixture, and then repeat those layers again, and finish with a final tomato layer – so 3 layers of tomatoes and two layers of filling. The recipe does call for two eggs in it, but only to serve as a binder to help keep everything together – it’s definitely not eggy like a quiche or frittata. It’s all about the tomatoes!

*Ready to pop in the oven for 30 minutes!*

Serve a side dish to dinner or light lunch – it’s even delicious as summery breakfast. My husband says it’s a casserole with tomatoes, but I say it’s a low carb tomato pie since it’s in a pie dish – he does agree it’s delicious. My kids say the low carb tomato casserole slash pie tastes like a pizza! Any way you slice it, we gobble it all up.

However, if you do want to heat leftovers up the next day, you can microwave a slice for about 45 seconds. Or, if you have an air-fryer, I prefer to set my slice in a small dish and air fry at 390F for about 6 minutes – this returns the cheese to more of the original gooey-crispy state.

Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein

Disclaimer: My post contains affiliate links. I earn a small commission on products purchase, however the price to you remains the same. Thank you!

5 from 6 votes

Crustless Tomato Pie: No crust means the intense flavor of vine-ripe tomatoes shines through in this recipe whether you want to call it a pie, tart or casserole. Simple ingredients, lower carb, gluten-free and sure to delight for breakfast, brunch or as a side dish any night.

No Crust Tomato Pie – Low Carb and Gluten Free

Prep Time

10 mins

Cook Time

30 mins

“Sweating” tomatoes

30 mins

Total Time

1 hr 10 mins

Crustless Tomato Pie: No crust means the intense flavor ofvine-ripe tomatoes shines through in this recipe whether you want to call it apie, tart or casserole. Simple ingredients, lower carb, gluten-free and sure todelight for breakfast, brunch or as a side dish any night.

Course: Appetizer, Breakfast, brunch, lunch, Side Dish

Cuisine: American, Southern

Keyword: brunch, pie, tart, tomato

Servings: 6 servings

Calories: 178 kcal

Ingredients

1 ½ lbs. tomatoes about 5 to 6 medium
1 tsp salt
1 cup chopped sweet onion
1 tablespoon butter
2 eggs
½ tsp black pepper
2 tablespoons fresh chopped basil
2 cups shredded mozzarella reserve 1/3 cup
2 green onions tops and whites chopped

Instructions

Slice tomatoes and sprinkle with salt. Let sit 30 minutes, then pour off juices and blot excess with paper towels.
While tomatoes are “sweating,” saute onion in butter. Let cool of a bit.
Mix together cooled sauteed onions, eggs, pepper, fresh basil, and 1 2/3 cups of the mozzarella.
Layer pie dish with tomatoes, then dollop and spread ½ of the cheese-egg mixture on top.
Sprinkle with green onions. Layer with tomatoes and remaining cheese mixture.
There should be enough tomatoes left for the top. Arrange these and sprinkle with remaining cheese.
Bake at 375F for 30 to 40 minutes, or until cheese bubbling and starting to brown in places.
Let rest for 15 minutes before cutting into 6 wedges.

Recipe Notes

Makes 6 servings, each with 178 calories, 9g carb, 12g fat, 13g protein

Creamy Cinnamon Vanilla Watermelon Soup

Posted on September 14, 2021 by Jennifer FIsher

The end-of-summer heat is hard to beat in Texas, but I’ve been cooling down with Creamy Cinnamon-Vanilla Watermelon Soup. This incredibly simple and refreshing cold soup is made with chunks of juicy, naturally sweet watermelon, creamy unsweetened Greek yogurt, a splash of vanilla extract and smattering of ground cinnamon.

It’s a heathy fruit dessert or wholesome snack anytime of the day (great to refuel after a workout thanks to hydration, protein and carbs). This cold fruit soup is also one of the frugal ways I like to use up my leftover watermelon when I buy one that is too huge to eat up in a few days.

This cold dessert soup recipe was inspired by my genius, light-bulb moment to sprinkle cinnamon on a bowl of watermelon balls a few years ago – check out the post on Four Ways to Season Watermelon That Will Blow Your Mind. The cinnamon watermelon and other watermelon seasoning ideas were so amazing, it’s a show I took on the road to San Diego at the Fit Foodie Festival.

Watermelon seasoned with cinnamon and vanilla — Inspired by the time I sprinkled cinnamon on watermelon!

WHAT ARE THE BENEFTS OF CREAMY WATERMELON CINNAMON VANILLA SOUP?

Fist, watermelon is a very hydrating fruit, comprised of 92-percent water. It also provides natural, no-added-sugar carbohydrates to fuel daily activities. Watermelon also known for some other nutrients that are important to my active lifestyle like vitamin C (for immunity), lycopene (for cardio-vascular health) and the amino acid, l-citrulline (for less muscle fatigue and soreness after workouts)!

*Greek yogurt makes watermelon soup creamy and adds a boost of protein!*

The ”creamy” in creamy watermelon soup is achieved with unsweetened, plain Greek yogurt. I’m a big fan of Greek yogurt because it helps me achieve my daily calcium goal (18% DV in ¾ cup), is a great source of protein (around 17g per 3/4 cup), and is packed with probiotics, healthy bacteria that can help boost your immune system and decrease stomach issues.

Aslo, cinnamon, the spice that really takes the watermelon flavor to the next level also has great benefits. Cinnamon has antioxidents that can lessen inflammation, it is a prebiotic (the food that probiotics eat in your gut), and research has shown that it can lower blood sugar levels by slowing the breakdown of carbohydrates in your digestive tract.

Creamy Cinnamon-Vanilla Watermelon soup is a simple and refreshing snack, appetizer or healthy dessert featuring just four ingredients! A great way to use up all the watermelon if you have leftovers from a larger one (or have stored chunks in the freezer)! For more watermelon heath benefits and recipes, please visit thefitfork.com — *Pin for Later!*

HOW TO MAKE CREAMY WATERMELON SOUP?

The process of making a cold fruit soup like this watermelon soup takes just a minute or two – chop up seedless watermelon, throw in the blender and blend – no need to strain out the pulp, I like to keep to benefit from the fiber and also to give the soup a little more substance. Then, just blend in Greek yogurt, cinnamon and vanilla and serve. That’s it!

Freezing watermelon — *Plan ahead and freeze leftover watermelon in chunks or blended and poured into muffin tins or ice cube trays.*

You an make this summer watermelon soup any time of the year by storing chunks of cut up watermelon in the freezer. Either store it in chunks . . . or you can blend, freeze in ice cube trays or mini muffin tin to use later in recipes like this and drinks of all types. As I mentioned earlier, it’s what I do when I have too much watermelon to polish of before it goes bad. Having these bags of watermelon prepped in the freezer, gives me access to one of my favorite fruits for use year round in recipes like this creamy watermelon soup, smoothies, barbeque sauces, and more. Also, if you don’t have lots of freezer space or didn’t plan ahead, you can also purchase frozen chopped watermelon at the market – find it near the frozen veggies and fruit.

This post contains affiliate links. I earn a small commission from purchases made through the links, however the price to you remains the same. Thank you for supporting The Fit Fork.

Creamy Cinnamon-Vanilla Watermelon Soup

Creamy Cinnamon-Vanilla Watermelon soup is a simple and refreshing snack, appetizer or healthy dessert featuring just four ingredients! A great way to use up all the watermelon if you have leftovers from a larger one (or have stored chunks in the freezer)! For more watermelon health benefits and recipes, please visit thefitfork.com

Course: Appetizer, Dessert, entree soup, Snack

Keyword: cinnamon, watermelon, yogurt

Servings: 4 10-ounce servings

Ingredients

4 cups cold seedless watermelon, cut into chunks
1 cup unsweetened plain Greek yogurt I used 2%
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions

Place watermelon in blender, process until smooth. If using frozen watermelon, let it thaw a bit before blending. No need to strain pulp out of watermelon.
Add Greek yogurt, cinnamon and vanilla. Process until incorporated.
Serve cold, divide among four bowls. Approximate serving size is 10-ounces. Sprinkle with a little more cinnamon on top, if desired.

Recipe Notes

Watermelon Quinoa Summer Salad

Posted on June 29, 2021 by Jennifer FIsher

This post is part of a blogger recipe challenge sponsored by Sam’s Fresh Salsa.

Watermelon Quinoa Summer Salad is a delight for lunch or a light dinner this hot weather time of year! It’s a delicious watermelon quinoa salad that is a little bit sweet, a little bit savory, a little bit salty and just a tiny bit spicy – so many flavors that shine bright!

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.

Watermelon and quinoa are namesake ingredients, but it’s also loaded with corn, fresh spinach, seeds, green onions and crumbled queso fresco. The whole entrée salad comes together in minutes if you’ve pre-cooked the quinoa and is flavorfully festive with a dressing made from Sam’s Fresh Salsa and a bit of olive oil.

If you know me AT ALL, have used the search bar to look for watermelon recipes here, or follow my Instagram, you know that I am a mega super-fan and advocate of watermelon. It’s hydrating, it’s packed with vitamin C, natural sugars to fuel my active lifestyle, the amino acid l-citrulline said to possibly reduce post workout soreness are among the many reasons I love watermelon – -and, oh yeah, it’s delicious!

I also love an easy, healthy recipe that doesn’t require me to turn on the oven in the summer. Watermelon Quinoa Summer Salad can be made a bit ahead too, and served later that day – perfect for pool parties, summer celebrations like July 4^th, and outdoor entertaining and potlucks (so glad these are all coming back)!

Watermelon Quinoa Summer Salad also can be layered up in a jar for a pretty presentation, or to take to work and then shake up right before eating. The trick is to layer the dressing made from Watermelon Jicama Salsa on the bottom of the jar and then load up in order of “delicateness” – so like watermelon, corn, quinoa and seeds, spinach, and cheese!

This watermelon salad fits with vegetarian diets – and if you leave the cheese off it is suitable for a vegan lifestyle. As written, the vegetarian version recipe (with cheese) offers 19 grams of protein – but if you are looking for more protein, it is also delicious paired with grilled shrimp or fish. It also has more that 100% DV for vitamin A, 54% DV for vitamin C, 37% DV iron, and 21% DV calcium.

I am really loving these new refrigerated salsas from Sam’s Fresh Salsas with a thumbs-up clean label featuring fresh fruits and veggies with absolutely no preservatives or anything artificial. In addition to the Watermelon Jicama Salsa there is also Salsa Verde and Cantina Medium Salsa. You can purchase Sam’s Fresh Salsa at: ShopRite, Acme, and Safeway or ask your store to stock it!

You can also learn more about Sam’s Fresh Salsa at SamsSalsa.com on Facebook and Instagram!

5 from 3 votes

Watermelon Quinoa Summer Salad

Prep Time

20 mins

Cook Time

25 mins

cooling

10 mins

Total Time

45 mins

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.

Course: entree salad, Salad, Side Dish

Keyword: quinoa, watermelon

Servings: 2 servings

Calories: 443 kcal

Ingredients

½ cup uncooked quinoa
1 ½ cups water to cook quinoa
1 ½ cup diced watermelon
2 cups chopped fresh spinach
½ cup frozen corn thawed
¼ cup chopped green onions whites and greens
2 tablespoons toasted hemp hearts or can use sunflower seeds or pepitas
½ cup crumbled queso fresco cheese
2/3 cup Watermelon Jicama salsa from Sam’s Fresh Salsa
2 teaspoons olive oil
½ tsp. salt

Instructions

Place rinsed quinoa in medium pot and add water. Cook, with lid on, for approximately 15 minutes or until water has been absorbed and it is tender.
Let quinoa cool to at least room temperature. Spread out on a cookie sheet and stick in the fridge to quick cool for 10 minutes.
Add diced watermelon, spinach, corn, green onions, hemp hearts (or seeds), and crumbled cheese to a large bowl with quinoa.
In small bowl, whisk together salsa, olive oil and salt.
Pour over salad and mix well.

Recipe Notes

Salsa Verde Spinach & Corn Rice Poppers |Appetizer

Posted on June 23, 2021 by Jennifer FIsher

This post sponsored by Sam’s Fresh Salsa, however all comments, content and enthusiasm remain my own!

I could make a meal out of appetizers, couldn’t you?! Especially munching on these Salsa Verde Spinach & Corn Rice Poppers – they are super satisfying and the perfect prelude to a summery southwestern meal or hearty snack to pair with happy hour drinks on the patio.

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb -- 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!

These little two-bite nibbles are basically rice balls loaded with veggies and cheese (win-win), with even more winning from the secret ingredient – Sam’s Fresh Salsa Verde.

Not only are the spinach and corn poppers paired with Sam’s Fresh Salsa Verde for dipping, the foundational ingredient – rice – is prepped using Salsa Verde as part of the cooking liquid! It’s a flavor hack you’ll want to replicate time and time again, not just with these rice balls, but any night you are making a rice side dish! Rice becomes tender and ready for consumption as it absorbs boiling liquid. Water is standard (and oh-so-boring), but rice prepared in salsa as the cooking liquid is just simply amazing and so easy (swap up to half the water for salsa) – there’s no need to add garlic, spices and this and that – all those flavor boosts are already in the salsa!

Rice hack! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! — *Flavor boost! Sam’s Fresh Salsa Verde is used as part of the cooking liquid for the rice!*

After the “next level” salsa verde rice has been prepped, it’s just a matter of quickly sautéing spinach and corn and mixing together with the rice along with a mixture of queso fresco and mozzarella for double cheesy goodness! I use a silicone cookie scoop (or spoon) to made generous tablespoon-sized balls of the mixture and then bake for 30 minutes!

corn and spinach for rice poppers -- veggies always a great addition to any appetizer. — *Get some veggie goodness in this delicious appetizer recipe!*

By the way, as decadent as this rice appetizer sounds, loaded with rice and cheese, each popper is very reasonable – each with 56 calories, 2.2g fat, 6.3g net carb, and 2.6g protein.

Of course, these rice ball poppers are best served with a side of this salsa verde for dunking. The fresh green salsa has that tangy, limey taste that pairs so well with the tomatillos and lots of garlic – yum! I really appreciate these new salsas from Sam’s Fresh Salsas, they are completely farm fresh with a clean label – no preservatives, nothing artificial. In addition to the Salsa Verde, there is a Cantina Medium Salsa and Watermelon Jicama Salsa. you can purchase Sam’s Fresh Salsa at: ShopRite, Acme, and Safeway or ask your store to stock it!

Sam's Fresh Salsa Verde perfect for all your southwestern-inspired recipes — *I love Salsa Verde because it’s tangy and loaded with garlic and mild tomatillos — not too spicy!*

You can also learn more about Sam’s Fresh Salsa at SamsSalsa.com on Facebook and Instagram!

Salsa Verde Spinach & Corn Rice Poppers

Prep Time

10 mins

Cook Time

50 mins

rice cooling

10 mins

Total Time

1 hr

Delicious baked rice balls loaded with cheese and veggies are perfect for dunking in mild salsa verde! The secret to maximum flavor is also using the salsa as part of the cooking liquid in the rice! Surprising low cal and lower carb — 56 calories and 6g carbs per piece. An appetizer and snack that makes everyone happy!

Course: Appetizer, Snack

Cuisine: Southwestern

Keyword: corn, mexican food, nibbles, rice, salsa, spinach

Servings: 24 balls

Calories: 56 kcal

Ingredients

2/3 cup uncooked white or brown rice
1 cup water
2/3 cup verde salsa highly suggest Sam’s Fresh Salsa
2 teaspoons olive oil
1 cup frozen corn kernels thawed
1 1/2 cups chopped fresh spinach
¾ cup shredded mozzarella cheese
½ cup crumbled queso fresco
2 large eggs whisked
½ teaspoon salt
1 teaspoon ground black pepper

Instructions

Add rice, water and salsa to medium pot and bring to boil. Once boiling, reduce to simmer and add lid. Cook rice according to time on package instructions, or until liquid has been absorbed. Remove lid and set aside to cool to room temperature. To speed process, you can pour rice out on baking sheet and stick in refrigerator for 15 minutes.
Preheat oven to 350F when rice almost done cooling.
Meanwhile, add olive oil to skillet and sauté spinach and corn for approximately 3 minutes until warmed and wilted. Remove from heat.
Add cooled rice to large bowl along with spinach-corn mixture. Stir together. Next stir in egg and cheeses and season with salt and pepper.
Line baking sheet with parchment paper or silicone baking sheet.
Use a tablespoon (I found a little cookie scooper works well) to create approximate generous 1 tablespoon-sized balls. Set balls on baking sheet.
Bake for about 30 minutes, or until cheese bubbling and turning lightly golden brown on tops.
Remove from oven and serve warm with additional salsa verde.

Recipe Notes