Minted Quinoa Fruit Salad Recipes

QUINOA FRUIT SALAD

Steps:

• To make 2 cups of cooked quinoa, measure out 2/3 cup of dry quinoa. Wash very well until water runs clear in a fine mesh colander.This removes the bitter taste from quinoa seed. This natural coating of a substance is called saponin. Saponin has a bitter flavor which discourages birds from eating it so wash well. To cook the quinoa, you will use a 2:1 ratio of liquid to quinoa, or 1 and 1/3 cups of water for 2/3 cup of dry quinoa.
• Cook quinoa per label directions, which is generally bringup to a boil and then simmer for about 10-15 minutes with a lid or until allthe water is absorbed and the quinoa is light and fluffy. Set aside with lid onfor 5 minutes and then fluff with a fork. If you are cooking a large amount ofquinoa it can take up to 2 minutes to cook. Quinoa is done cooking when thetiny spiral (the germ) separates and curls around the seed. You can cook your quinoa the day before and store inrefrigerator or make the day of and cool in the freezer to assist with coolingprocess.
• In a small bowl mix together your lime (or lemon juice), orange juice, zest of lemon (or lime) and honey until honey is incorporatedChop up your grapes, mangoes, pineapple, apricots, cherries and add your washed blueberries to your cooked and cooled quinoa.
• Add your citrus honey dressing to the quinoa and fresh fruit mixture, add chopped mint and mix well. Serve and enjoy.

MINTED FRUIT SALAD

Steps:

• Wash, trim and cut strawberries into bite sized pieces.
• Drain canned fruit. Do not rinse.
• Chop mint finely.
• Mix everything together.

MINTED QUINOA FRUIT SALAD

Steps:

• Bring salt and 2 cups water to boil in medium saucepan and add quinoa.
• Reduce heat, cover, and simmer for about 15 minutes (until quinoa is translucent).
• Puree mint, yogurt, and orange juice in blender.
• Reserve a few strawberry and kiwi slices for garnish.
• In a large serving bowl combine fruit, drizzle with yogurt sauce, and toss to coat.
• Add quinoa, toss gently.
• Garnish with reserved fruit, and refrigerate 1- 2 hours before serving.