Summer Fruit SoupThis gorgeous quinoa salad pops with color from dried apricots, fresh parsley, and green onions. Bonus: It tastes just as good (if not better) the next day
Saturated fat: 1.3g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 2.8g
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1 pound dark purple seedless grapes, stems removed
12 ounces fresh blueberries
½ cup white grape juice
2 tablespoons honey
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
¼ teaspoon salt
Small fresh mint leaves (optional)
1. Rinse the fruit, then pat dry with paper towels.
2. Place fruit in a medium size saucepan over medium-high heat. Add grape juice and honey and bring the mixture to a boil.
3. Reduce heat to medium and simmer 15 minutes, stirring occasionally. Remove from heat and allow to stand and cool for 10 minutes.
4. Pour mixture in a food processor or blender and process until almost smooth. You can also use an immersion blender directly in the saucepan.
5. Strain the mixture in a fine mesh colander, discarding any solids. Place mixture in a serving bowl in the refrigerator to chill for at least 2 hours.
6. Stir in lemon rind and juice, and add salt, a little at a time to taste.
7. To serve: Ladle about ½ cup into 5 chilled bowls, garnishing with mint and additional lemon rind.
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