Spring Pot Luck Dish

Quinoa Fruit and Vegetable Salad
About 8 side dish servings

1 cup quinoa
1 cup vegetable broth
1 cup water
1/2 green pepper, diced
1 celery root, peeled and diced
3 carrots, peeled and diced
handful of spinach leaves, chopped
5 button mushrooms, chopped
5 large strawberries, diced
2 navel oranges, peeled and cut into small pieces
chives
mint
juice of 1 large lemon
olive oil
salt and pepper

Prepare the quinoa: bring it to a boil with the water and broth, then cover and cook for 15 minutes on low.

Clean and chop all the vegetables and fruit and put in a large bowl.  In a small bowl whisk some snipped chives and a few leaves of finely chopped mint together with the lemon juice.  Then add about 3 tablespoons of olive oil, generous pinch of salt and some pepper, whisk together well.  Pour dressing over fruit and vegetables, stir to combine.  Place in the refrigerator.

When the quinoa is done, cool in the refrigerator for awhile to bring the heat down.  Then stir into the bowl with the fruit and vegetables.  Refrigerate until completely cool before serving.  Add salt and pepper to taste.