| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Salads, Starch nose | 4 | Servings | |
INGREDIENTS
| 1/4 | ts | Salt |
| 6 | oz | Quinoa; uncooked |
| 1/3 | c | Mint; chopped |
| 1/4 | c | Yogurt; vanilla, lowfat sweetened with aspartame |
| 2 | tb | Orange Juice |
| 1 1/2 | c | Strawberries; sliced |
| 2 | md | Kiwi Fruit; pared and sliced |
| 1 | c | Mandarin Oranges; canned, drained, sections |
INSTRUCTIONS
In a medium saucepan, bring 2 cups water and the salt to a boil; add quinoa. Reduce the heat to low; simmer 15 minutes, until quinoa is translucent. In a food processor or blender, combine mint, yogurt and juice, puree until smooth. Set aside. Set aside six strawberry slices and three kiwi slices for garnish. In large serving bowl, combine the remaining strawberries, the remaining kiwi and the mandarin orange sections. Pour yogurt sauce over fruit mixture; toss to coat. Add cooked quinoa; toss gently to mix well. Garnish with reserved strawberry and kiwi slices. Refrigerate, covered 1-2 hours, until thoroughly chilled. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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