Quinoa & Papaya Salad

With a sesame, lime & miso vinaigrette.

For the salad:

1 Cup Quinoa

1 Large Papaya

2 Mangoes

1 Cucumber

1 Firm Pear

1 Avocado

3 Scallions

Sesame seeds, garnish

Dressing:

1 Tbsp. White Miso, heaping

2 Tbsp. Rice Wine Vinaigrette

2 Tbsp. Sesame Oil

1 Tbsp. Lime Juice (1/2 lime)

1 Small Garlic Clove, minced

1/2 tsp. Ginger, microplaned

Pinch cayenne (optional or to taste)

Serves 4

Method:

Rinse the quinoa, add it to a pot with 2 cups of water and a pinch of salt. Bring it up to a boil, stir, add a lid and reduce heat to low. Cook for about 15-20 minutes or until fluffy and the water has been absorbed. Fluff with a fork.

Meanwhile, peel the cucumber and papayas; de-seed and dice. Dice the pear, avocado and mango as well. Thin slice the scallions. Whisk all of the dressing ingredients together and add half of the scallions. Pour the dressing mixture over the fruit and gently toss.

To make the salad, add the quinoa to the bottom of a large bowl and then add the fruit salad mixture. Top with reserved scallions and a sprinkling of sesame seeds. Enjoy!