1/4 ts Salt

      6 oz Quinoa; uncooked

    1/3 c  Mint; chopped

    1/4 c  Yogurt; vanilla, lowfat

           -sweetened with aspartame
      2 tb Orange Juice

  1 1/2 c  Strawberries; sliced

      2 md Kiwi Fruit; pared and sliced

      1 c  Mandarin Oranges; canned,

           -drained, sections
   In a medium saucepan, bring 2 cups water and the salt to a boil; add
  quinoa. Reduce the heat to low; simmer 15 minutes, until quinoa is
  translucent. In a food processor or blender, combine mint, yogurt and
  juice, puree until smooth. Set aside.
   Set aside six strawberry slices and three kiwi slices for garnish. In
  large serving bowl, combine the remaining strawberries, the remaining kiwi
  and the mandarin orange sections. Pour yogurt sauce over fruit mixture;
  toss to coat. Add cooked quinoa; toss gently to mix well. Garnish with
  reserved strawberry and kiwi slices. Refrigerate, covered 1-2 hours, until
  thoroughly chilled.