Minted Quinoa Fruit Salad Food

MINTED FRUIT SALAD

Steps:

• Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.

FRESH FRUIT AND MINT SALAD

Steps:

• Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
• Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
• Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
• Serve.
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QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES

Steps:

• Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
• Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.

MINTY FRUIT SALAD

Steps:

• In a large bowl, combine the fruit. In a small bowl, combine the remaining ingredients. Drizzle over fruit; gently stir to coat. Cover and refrigerate for at least 3 hours.

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.

QUINOA FRUIT SALAD

Steps:

• in a medium bowl soak the raisins and apricots in warm water for 5 minute drain and set aside.
• in a 2qt saucepan bring 2 cups water, the quinoa and 1/2 tsp of salt to a boil over high heat. Cover, reduce the heat to medium low and simmer until the water is absorbed and the quinoa is translucent and tender. 10-15 minute (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles) Immediately fluff the quinoa with a fork and turn out onto a baking sheet to cool to room temperature.
• finely grate the zest from the lemon and then squeeze 1 tbs of juice.
• In a small bowl whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4tsp salt.
• In a large bowl, toss the vinaigrette you just made with the quinoa, raisins, apricots, avocados, scallions and almonds.

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.

QUINOA SALAD WITH DRIED FRUIT AND NUTS

Steps:

• Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

SUMMER FRUIT QUINOA SALAD

Steps:

• Put the quinoa in a medium saucepan and cover with 300ml water. Bring to the boil and simmer for 20 mins or until the quinoa is tender. Drain off any excess liquid and set aside to cool.
• Add the fruit, hazelnuts, herbs and seasoning to the cooled quinoa.
• Whisk together the olive oil, lemon zest and juice. Pour over the salad and mix thoroughly.

MINTED FRUIT SALAD

Steps:

• In a small saucepan, combine the apple juice, honey, ginger and lemon juice. Bring to a boil over medium-high heat. Cook and stir for 2 minutes or until mixture is reduced to 3/4 cup. Remove from the heat. Cool., In a serving bowl, combine the cantaloupe, strawberries, blueberries and mint. Drizzle with cooled apple juice mixture; gently toss to coat.

FRUIT & QUINOA SALAD

Steps:

• In a saucepan, combine water with quinoa and sea salt. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes until liquid is absorbed. Remove from heat, cool to near room temperature.
• In a large bowl, mix quinoa with all other ingredients. Do not drain the pineapple--the juice is an essential ingredient!
• Cover and chill in refrigerator overnight. Serve cold.