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