Sunshine. Sandals. Skirts. Sweet promises of summer and saying goodbye to cold, crisp spring mornings…Events and travel jam packed in the weeks to come that is Summer. Even now, I just got back from a girls trip to Colorado; traveling for baby showers, 80th birthdays, and weddings gracing my calendar. Thankful. But, today I am sharing a chilled side salad I made a few weeks ago. Chilled quinoa salad with grapes, dried fruit and a last minute decision to throw in fresh mint from Bloomsbury Farms is the perfect menu item for a weekend with friends or a refreshing side dish.
I used the same blend of red & white quinoa, millet and buckwheat super grains from Whole Foods. See a few weeks ago how I used it with vegetables here.
This salad would be great to make in advance for a cookout or picnic. Happy Tuesday!
INGREDIENTS: + Dried cranberries + Golden raisins + Almonds, slivered + Fresh mint leaves, thinly sliced + Blend of white & red quinoa, millet, and buckwheat (Sold at Whole Foods) + Red grapes, sliced or halved + 1/2 Lemon, juiced + 1/4 Olive Oil + Salt
METHOD: Cook super grain blend according to packaging. Toss together dried cranberries, raisins, almonds, and mint leaves with sliced grapes. While the grains are cooling in the refrigerator, mix together lemon juice, olive oil, and a pinch of salt.
Once the grains are fully chilled (overnight or several hours), blend in the dressing by slowly folding it with a spoon. Next, fold in the fruit & mint mixture. Serve as a side dish with more mint garnish and sparkling lemon water.