1 T yogurt plain sour canned (or yogurt can be subbed)
1.5 cups strawberries hulled quartered
1.5 c water
Equipment
bowl
baking sheet
sauce pan
whisk
Directions
Prepare the quinoa: In a medium saucepan combine the quinoa, water and 1/4 t. salt. Bring to a boil, reduce heat to low, cover and simmer until the liquid is just absorbed, about 15 minutes.
Spread the cooked quinoa out on a baking sheet to cool for about 20 minutes.In a large bowl whisk together lime juice, zest, honey, sour cream and olive oil.
Add the cooled quinoa, strawberries, mango, cucumber and mint. Toss well to combine and season with salt & pepper.