Instructions: 8 SERVINGS DAIRY-FREE

Very refreshing! This unusual fruit and grain salad makes a luscious breakfast treat or light luncheon dish. Use remaining mint oil over cooked grains or steamed new potatoes, or drizzle over a mixed green salad.

(Carambola = star fruit)

PREPARE MINT OIL: Bring small saucepan of water to boil. Add mint leaves to boiling water and cook for 30 seconds. Drain, rinse under cold running water and drain again. Transfer mint to blender or food processor along with oil, lime juice and salt; process 1 minute. Set aside.

Place wheat berries in fine-meshed sieve and rinse under cold running water.

Transfer to small saucepan with 2 cups water and salt and bring to boil.

Cover, reduce heat to low and simmer until tender but still a little crunchy, 70 to 80 minutes.

Drain wheat berries well and transfer to large bowl. Add quinoa and 4 to 5 tablespoons of mint oil and mix well. Adjust seasoning to taste. In another large bowl, combine mixed fruit, orange and lime juices. Mix well. To serve, spread heaping A cup quinoa mixture on each plate. Top with fruit salad and garnish with chopped mint.

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