Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

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.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes