Ingredients

• 2 tablespoons quinoa, cooked
• 8 ounces nonfat yogurt
• 1/4 teaspoon ground cinnamon
• 1 teaspoon orange, zest
• 1 mango, cut in 1/2
• 12 ounces papaya, peeled and sliced
• 8 ounces melon, peeled and sliced
• 4 ounces strawberries, washed and hulled
• 4 limes, cut in 1/2
• 4 mint leaves, for garnish

Instructions

1. Begin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;