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TROPICAL QUINOA SALAD

GF, DF
Crunchy Macadamia, sweet kiwi and coconut meet cucumber and spice

Serves 6 side portions or 4 meals


1c multi-colored quinoa

1tsp olive oil

1-3/4c water

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.


Freezability:

Don't do it.