This is a great option for breakfast, brunch, lunch or as an anytime healthy snack. Full of the light, fruity flavor of pineapple and coconut, this salad is a must-have for family gatherings.

Serves 4


  • 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).


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