I was looking for something light to bring to the Easter feast that Andy and I attended and settled on a modified version of a recipe I found on Pinterest. I do have to say, I loved how this tasted and I'll be making it again soon
1/2 cup quinoa
1 cup water
½ cup cubed strawberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
Optional: 1/2 tablespoon dried cranberries
Optional: 1/4 cup chopped walnuts
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
10 Basil leaves, chopped finely
Salt and pepper
(I added a spoonful of strawberry jam--but that is also optional).
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped
basil. Refrigerate till you are ready to serve. Chop and add the basil
to the dressing just before serving.
Assemble the salad just before serving – toss the quinoa, fruits and
cucumbers together. Serve other half of the dressing on the side. Serve