TROPICAL QUINOA SALAD
Crunchy Macadamia, sweet kiwi and coconut meet cucumber and spice
Serves 6 side portions or 4 meals
1c multi-colored quinoa
1tsp olive oil
4 kiwi, peeled and diced
1 cucumber, peeled and diced
1/4c parsley, chopped
1/2c roasted macadamia, roughly chopped
1/2c sweetened coconut
For the Dressing:
2tbsp lime juice
2tbsp agave (can substitute honey)
3tbsp olive oil
1tsp sambal oelek (can substitute sriracha)
Cook the quinoa: rinse quinoa in a fine-mesh sieve. Heat a medium-sized pot over medium-high heat and drizzle with olive oil. Toasted quinoa for roughly two minutes until dry and nutty smelling. Add in the water and bring to a boil over high heat. Cover, reduce heat to low, and cook without disturbing for 15 minutes. After 15 minutes, turn off the heat but leave on the lid for another 5 minutes. Transfer to a bowl and let cool.
Add in the rest of the ingredients, tossing well to combine. In a small separate bowl, whisk together the dressing and season with salt n pep. Add the dressing into the quinoa and refrigerate for at least 1 hour to let the flavors develop. Serve room temperature or cold.
Don't do it.