Rainbow Quinoa

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By Jane Esselstyn, passed to me by Lynn Miller. Eat the rainbow! Lynn made some modifications; no avocado, used green and red peppers, and used their own dressing. She said it was extremely delicious and refreshing on a hot day.

Ingredients

• 2 cups quinoa, cooked (1 cup uncooked)
• 1/4 cup seedless red grapes, halved
• 1/4 cup sliced carrots
• 6 dried apricots, chopped
• 1 fresh mango cut into cubes
• 1 avocado cut into cubes
• 3 scallions, thinly sliced
• 3 celery stalks, finely chopped
• 1/4 cup fresh blueberries
• 1 purple onion, finely chopped
• 1/4 cup raisins
• Balsamic glaze, preferably Isola Classic Cream
• 1/4 cup crushed raw cashews, toasted (optional)

Preparation

Step 1

In a large bowl, combine quinoa with the colorful fruits and veggies. Serve on its own or on a bed of arugula or baby greens.

Just before serving, drizzle with balsamic glaze and sprinkle with cashews.