I loved this salad! Very light, summery, and refreshing. I served it with a baguette and some brie.
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes (I used frozen chunks, chopped them into bites, and they'd thawed by the time we were ready to eat)
½ cup cubed cucumbers
1/4 cup dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving.
Add half the dressing to the quinoa and mix gently.
Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve immediately.