YIELD: Makes 6 servings
rinsed in a fine-mesh strainer for 3 to 5 minutes
1 1/2 cups
chopped (e.g. mangoes, strawberries, raspberries, peaches)
For Honey Lime Dressing:
(optional, for garnish)
Heat medium saucepan over medium heat and toast quinoa for 1 minute. Add water and bring to a boil. Lower heat, cover and cook for 15 minutes. Remove saucepan from burner and allow to sit for 4 minutes.
If chilled salad is desired, transfer quinoa to medium serving bowl and chill in refrigerator for 30 minutes.
Meanwhile, whisk together lime juice, honey and salt. Mix fruit, dressing and chopped mint into quinoa. Garnish with additional mint and serve.