INGREDIENTS

INSTRUCTIONS

MINT OIL
REMAINING INGREDIENTS
8 SERVINGS DAIRY-FREE
Very refreshing! This unusual fruit and grain salad makes a luscious
breakfast treat or light luncheon dish. Use remaining mint oil over cooked
grains or steamed new potatoes, or drizzle over a mixed green salad.
(Carambola = star fruit)
PREPARE MINT OIL: Bring small saucepan of water to boil. Add mint leaves to
boiling water and cook for 30 seconds. Drain, rinse under cold running
water and drain again. Transfer mint to blender or food processor along
with oil, lime juice and salt; process 1 minute. Set aside.
Place wheat berries in fine-meshed sieve and rinse under cold running
water. Transfer to small saucepan with 2 cups water and salt and bring to
boil. Cover, reduce heat to low and simmer until tender but still a little
crunchy, 70 to 80 minutes.
Drain wheat berries well and transfer to large bowl. Add quinoa and 4 to 5
tablespoons of mint oil and mix well. Adjust seasoning to taste. In another
large bowl, combine mixed fruit, orange and lime juices. Mix well. To
serve, spread heaping A cup quinoa mixture on each plate. Top with fruit
salad and garnish with chopped mint.
PER SERVING: 163 CAL.; 4G PROT.; 5G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0
CHOL.; 76MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 38
Converted by MM_Buster v2.0l.

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