Quinoa Fruit Salad

1 cup quinoa (I used Red Quinoa) ** (what can be used for a substitut for Quinoa--Small grained rice or couscous are close)
2 cups water
Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint

For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional
Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!

Apple Vinaigrette (Animal Kingdom)

Yield: 10 servings

Ingredients:2 each Apple, puree
1 Tablespoon Dijon Mustard
1/3 cup Cider Vinegar
½ cup Lemon Juice, fresh squeezed
2 cups Olive Oil
1 ½ each Lemon Zest, fresh
To taste Kosher Salt
To taste Fresh Ground Black Pepper

Method of Preparation: 
1. Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard.
2. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil.
3. Stir in the fresh grated lemon zests and mix well.
4. Adjust the seasonings with Kosher salt and fresh ground black pepper.

(Recipe from allears.net)