Mintedquinoafruitsalad Recipes

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.

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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Steps:

• Halve carrots crosswise, then shave into wide ribbons using a vegetable peeler. Toss with cucumbers, lettuces, mint, and oil in a large bowl.
• Sprinkle with sea salt and toss, then sprinkle with vinegar and toss again.

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.

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.

Steps:

• Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

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.

Steps:

• Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl.
• Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature.
• Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint.

Steps:

• Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint.

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.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk orange juice, lemon juice, mint and cinnamon. Drizzle over fruit; toss lightly to coat. If desired, top with coconut before serving.

Steps:

• Wash, trim and cut strawberries into bite sized pieces.
• Drain canned fruit. Do not rinse.
• Chop mint finely.
• Mix everything together.

Steps:

• In a pan, combine the quinoa, salt, and chicken stock. Bring to a boil over high heat, then cover and simmer for approximately 10 minutes or until the water is absorbed. Remove from heat and let cool.
• Once the quinoa has cooled, add the avocado, mint, and cherry tomatoes. Squeeze the lemon juice onto the salad.
• Toss and serve or refrigerate for later.

Steps:

• Place onion in large bowl. Sprinkle lightly with salt and toss to combine. Let stand 10 minutes. Mix in tomatoes, bell peppers, cucumber, parsley and mint. Drizzle olive oil and lemon juice over. Toss vegetables with dressing to coat. Season salad to taste with salt and pepper and serve.