Summery fruit salad with quinoa

• 1 cup uncooked quinoa, thoroughly rinsed and drained
• 1/2 medium to large cantaloupe
• 1 small jicama (8 to 9 oz.)
• 11/2 cups seedless grapes
• 2 large stalks of celery
• 8 oz. nonfat lemon yogurt
• 2 tbsp. fat-free or reduced-fat mayonnaise dressing
• 1 tbsp. balsamic vinegar
• 1/4 tsp. salt
• 1/2 cup plus 2 tbsp. dry-roasted walnuts, coarsely chopped
• 3 tbsp. fresh mint, chopped or thinly sliced, plus 5 sprigs for garnish
• 1 lime, cut into 5 wedges

Cook the quinoa according to package directions, omitting the salt and oil. Transfer the quinoa to a large, chilled bowl. Once the quinoa has cooled to room temperature, cover with plastic wrap and refrigerate until completely chilled. Meanwhile, dice the cantaloupe, peel and dice the jicama, halve the grapes and slice the celery on the diagonal; refrigerate in separate containers. At serving time, whisk together the yogurt, mayonnaise, vinegar and salt and stir the mixture into the quinoa. Drain the cantaloupe and stir the cantaloupe, jicama, grapes, walnuts and 3 tbsp. mint into the quinoa. To serve, place two 1-cup scoops of the salad on each plate. Garnish with a sprig of mint and a lime wedge to squeeze over the salad.

Makes 5 servings. Per serving: 350 calories, 12 g total fat (1.5 g saturated, 8 g polyunsaturated, 2 g monounsaturated), 1 mg cholesterol, 227 mg sodium, 53 g carbohydrates, 7 g fiber, 23 g sugar, 10 g protein

Recipe adapted with permission from The American Heart Association Low-Fat, Low-Cholesterol Cookbook, copyright © 2004.