Ingredients

  • 3/4 cup cucumber
  • 2 tablespoons chopped fresh mint
  • 1 T. honey
  • 2 T. lime juice
  • 1/2 t. lime zest
  • 1/2 mango
  • 1/4 c. olive oil
  • pepper
  • 1 c. quinoa, well rinsed
  • salt
  • 1 T. sour cream (or plain yogurt can be subbed)
  • 1 1/2 cups strawberries, hulled and quartered
  • 1 1/2 c. water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 2

  • Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 3

  • Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper.
  • INGREDIENTS:

Step 4

  • Serve immediately.