How to make it

  • Cook the Quinoa according to package directions, omitting the salt and oil.
  • Transfer the Quinoa to a large, chilled bowl.
  • Once the Quinoa has cooled to room temperature, cover with plastic wrap and refrigerate until completely chilled.
  • Meanwhile, dice the canteloupe, peel and dice the jicama, halve the grapes and slice the celery on the diagonal
  • Refrigerate in seperate containers.
  • At serving time, whisk together the yogurt, mayonnaise, vinegar and salt and stir the mixture into the Quinoa.
  • Drain the canteloupe and stir the canteloupe, jicama, grapes, walnuts and 3 tbsp. mint into the Quinoa.
  • To serve, place two 1-cup scoops of the salad on each plate.
  • Garnish with a sprig of mint and a lime wedge to squeeze over the salad.

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