Fruit & Grains Summer Salad

1 C. lightly packed basil
1/4 C. fresh lemon juice
1/4 C. olive oil
4 garlic cloves, pressed or finely minced
1/4 tsp. salt
1/4. tsp. freshly ground pepper
2 C. cooked quinoa
1/2 C. sliced green onions
4 C. mixed salad greens
2 C. blueberries
1 C. cantaloupe cubes
1 C. yellow cherry tomatoes, halved
1 small zucchini, cut lengthwise in thin ribbons & cut into 1 1/2 in. lengths
1/2 C. toasted walnut pieces
4 oz. smoked salmon, flaked (optional)
1/3 C. snipped or shredded fresh herbs (dill, basil, and/or mint)

For basil dressing, in a blender or food processor combine the 1 C. basil, lemon juice, olive oil, garlic, salt and pepper. Cover and blend or process until nearly smooth, stopping to scrape sides as needed; set aside.
In a medium bowl stir together cooked quinoa and green onions. Stir in about 2 Tbsp. of the basil dressing to coat.
For the salad, line a large bowl with greens. Top with quinoa mixture, blueberries, cantaloupe, tomatoes, zucchini, walnuts, and (if desired) salmon. Drizzle with half the remaining basil dressing; toss gently. Sprinkle with fresh herbs. Pass remaining dressing.

Helpful Tip: Quinoa is a grain that you can find alongside rice and couscous in the supermarket. For 2 C. cooked quinoa, in a fine strainer rinse 1/2 C. quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 C. water, quinoa, 1/4 tsp. salt. Bring to boiling; reduce heat. Cover and simmer for 15 min. Let stand to cool. Drain off any remaining liquid. Fluff with a fork.