|Courtesy of Val's Veggies|
Mine turned out to look different and yours may as well, depending on the size of your cut fruit, and the type of your cut fruit. I found it didn't keep well because the fruit wants to get all wet and start to mush up, so make what you think you can reasonably eat in a day or two.
One of the cool things about this is the Quinoa. It is a seed more than a grain, and it is very high in protein. So this could be a stand alone meal on a really hot night when you don't want to cook. I ate it for breakfast this morning and that worked well too...I might even eat it for lunch.
What I will do differently next time is chop my mint much finer. I did more of a chiffonade cut than a mince and so I got a few bites that were a bit strong. Hubby wasn't too keen on the mint. With a finer mince, I think it will be fine next time.
This time I used halved strawberries and whole blue and black berries. Use any fruit you like best. On average, the juice of a single grapefruit will give you adequate (or surplus) juice.
You can cook quinoa ahead and have it chilled and ready for later to make it a minutes to prepare meal.
Mint Summer Salad
- approximately 1 cup quinoa
- 1/2 cup grapefruit juice (freshly squeezed)
- 3 tbsps honey
- 1/2 tsp lime zest
- 1/4 tsp salt
- 1 lb fruit (mixed, strawberries, grapes, melon, whatever fruit you want to use.)
- 1/4 cup chopped fresh mint
- Cook the quinoa according to directions.
- Allow the quinoa time to cool and then mix with the remaining ingredients in with the quinoa.