Toasted Coconut Fruit Salad with Quinoa and Pineapple-Lime Dressing Recipe
- 1 1/3 cup water
- 2/3 cup quinoa seeds
- 1/4 to 1/3 cup unsweetened, dried coconut
- 3 ripe kiwis, peeled, quartered and each quarter cut into thirds
- 1 cup diced strawberries
- 1 can (14 ounces) pineapple tidbits, drained, 1/3 cup pineapple juice reserved
- 1 Tbsp. freshly squeezed lime juice (about 1 lime)
Combine the water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer and cook with the cover on for 15 minutes. Remove from the heat and set aside, with the cover off, to cool completely.
Preheat a sauté pan on medium heat. Add coconut. Stir constantly until it turns a golden color and is fragrant (about 1 to 3 minutes). Remove from the heat and set aside to cool.
In a medium bowl, toss the quinoa, kiwis, strawberries and pineapple with the reserved pineapple juice and lime juice. Sprinkle with coconut just prior to serving.
Per Serving: Calories: 220
Protein 6 g
Carbohydrates 39 g
Dietary Fiber 6 g
Fat 5 g
Sugar 15 g
Cholesterol 0 mg
Sodium 10 mg.
Reprinted from Grain Power: Over 100 Delicious Gluten-Free Ancient Grains & Superblend Recipes (Pintail; December 31, 2013).