Blueberry, Mango, Quinoa Salad

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This is a very simple salad that is worth making.  Arthur said this one has to go on your blog.  "It would convince someone who thought they didn't like quinoa to reconsider it."  I didn't make the dressing because I didn't have any fresh basil.  Next time I'm going to try the salad with the lemon basil dressing.  I used some of Annie's Raspberry Vinaigrette as a substitute.

First cook the quinoa:

1 cup quinoa (rinse thoroughly if the package does not say it has been prerinsed)
2 cups water
1/2 teaspoon salt

Place the ingredients in a saucepan and bring to a boil.  Reduce heat and simmer covered for about 15 minutes or until the quinoa is cooked.  Remove the lid and fluff the quinoa with a fork.  Let it cool it to room temperature.

Fruits and Vegetables:

1 cup fresh blueberries
1 cup cubed ripe mango
1 cup diced cucumbers
2 tablespoons dried cranberries
1/4 cups pecans (optional)

Add desired dressing to the quinoa, next add the fruits, cucumbers and nuts if using.  Add additional dressing if needed.

Lemon Basil Dressing:

3 tablespoons sunflower oil
1/4 cup lemon juice
1/2-1 teaspoon lemon zest
salt to taste
10 basil leaves, chopped

Whisk together all the dressing ingredients, except for the basil.  Add to the dressing when ready to serve the salad.

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