Minty Quinoa Papaya Salad

I guess by now you must have figured out that we are fans of quinoa salad. I just realized that this is my third post on this super ancient grain. My husband requests it often, finding quinoa with papaya not only healthy but also filling without feeling loaded down. Although the basic recipe seems to remain the same, I tweaked the salad with fresh mint, cranberries, and apples for a crispy crunch. As to not overpower all the delicate fresh flavours, I used orange flavoured vinaigrette, which we all know complements cranberries so well. It goes without saying, that once again the quinoa salad was a definite hit with my better half. The extra bonus is that any leftovers are great for a packed lunch the next day.  You might also like to check out my other quinoa salad recipes  by clicking annastable.blogspot.com/2010/07/quinoa-la-waldorf-salad.htm
and annastable.blogspot.com/2011/.../guinoa-papaya-salad-with-curry.ht...


Quinoa Salad
1 1/2 cups  quinoa
1/2 papaya peeled and cut into large pieces (about 2 cups)
1/2 cup dried cranberries
1 apple peeled and chopped
1/2 cup toasted pecans
1/4 cup chopped fresh mint

Rinse the quinoa. Add the quinoa to 3 cups of water and bring to a boil. Turn the heat to low, cover and continue cooking for 15 minutes. The quinoa is cooked when the grains become translucent and the white germ is visible. May also be cooked in a rice cooker.

Transfer to a bowl and allow to cool before tossing in  the remaining ingredients.
Pour in the desired amount of prepared vinaigrette and toss.




Vinaigrette
1/2 cup light virgin oil
1/4 cup white balsamic vinegar
zest of a small orange
juice of 1 orange
1 teaspoon agave syrup or sugar
1 tablespoon honey mustard
1/2 teaspoon salt

In a small bowl add the orange juice, orange zest,  agave syrup or honey, and salt. Whisk in the vinegar. Continue whisking while pouring in the olive oil in a steady stream.