Multi Colored Quinoa, Dried Cranberries, Apricots & Raisins tossed with a White Balsamic Mint Drizzle

 

Ingredients

    • Quinoa (1/2/ each White & Red)                   1 cup
    • Dried Cranberries                                          2 ounces
    • Dried Apricots (quartered)                             2 ounces
    • Raisins                                                           2 ounces
    • Golden Raisins                                              2 ounces
    • Chopped Mint                                                1/2 bunch
    • Extra-Virgin Olive Oil                                     2 ounces
    • White Balsamic Vinegar                                4 ounces
    • Agave                                                            1 teaspoon
    • Salt                                                                  t.t.
    • Peppermill with black pepper                          t.t.

Directions

  1.  Cook the quinoa in water. (2 to 1 water ratio--use cold water) Simmer 15 minutes or until tender.
  2.  Mix the Cranberries, Apricots & Raisins with the grain reserve.
  3.  Chop the mint
  4.  In a separate bowl mix olive oil and agave with the balsamic vinegar.  Toss with the mint.  Season with salt and  ground pepper.
  5.  Toss salad with dressing