Easy and so tasty! This is a great option for breakfast, brunch, lunch or an anytime healthy snack. Full of the light, fruity flavor of pineapple and coconut, this salad is a must-have for family gatherings.
1 1⁄3 cups (300 mL) water
2⁄3 cup (150 mL) quinoa seeds
1⁄4 to 1⁄3 cup (60 to 75 mL) unsweetened dried coconut
3 ripe kiwis, peeled, quartered and each quarter cut into thirds
1 cup (250 mL) diced strawberries
1 can (14 oz/398 mL) pineapple tidbits, drained, 1⁄3 cup (75 mL) juice reserved
1 Tbsp (15 mL) 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, kiwi, strawberries and pineapple with the reserved pineapple juice and lime juice. Sprinkle with coconut just prior to serving.
Per Serving: Energy 220 calories; Protein 6 g; Carbohydrates 39 g; Dietary Fiber 6 g; Fat 5 g; Sugar 15 g; Cholesterol 0 mg; Sodium 10 mg.