It’s all about keeping things simple!
Here’s another easy and fabulous recipe for quinoa that is foolproof.
Years ago I starting to sprinkle a little bit of coconut flakes over my regular vegetable salads and what a difference it made. It’s like I had this little surprise in every bite that I took. So why not spread the love to my quinoa salads too?
I’ve discovered 2 things important things about coconut:
#1 The coconut flakes become more crisp and less chewy when toasted.
#2 By lightly toasting the coconut you’ll get a richer and nuttier flavor when added to your dishes.
Try adding coconut to your salads. I love it with quinoa and I’m sure you will too!
Coconut not your thing? Make the salad without or why not try one of my other fabulous quinoa salad recipes like my Greek Quinoa Salad?
As always, I’d love to hear from you! Do you ever use coconut flakes in any of your salads?
Please share your tips and ideas in the comments below 🙂
Power Coconut Lime Quinoa Salad
- 1 cup cooked quinoa
- 1 1/2 cups purple cabbage
- 1 cup shredded carrot
- 1 English cucumber, seeded and cut in moon slices
- 2 cups Edamame, shelled
- 1/2 cup diced red onion
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/2 cup unsweetened coconut flakes, toasted*
- Juice from 1 lime
- 2 tbs. maple syrup
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/4 olive oil
- Salt and pepper, to taste
Make the dressing by adding all the ingredients into a small Mason jar or container with a lid. Shake well until blended and put aside.
Add the quinoa to a large bowl. Add each ingredient separately and toss so that the quinoa gets mixed in with everything.
Add the dressing, toss and serve.
*There are 2 Methods to toast coconut
Place the desired amount of coconut flakes in a skillet. Cook over medium heat and toss frequently so it doesn’t burn. It should take 3-4 minutes approximately.
Preheat the oven to 325°F. Line a baking sheet with parchment paper and spread the coconut in a single layer. The flakes will toast quickly, so make sure you watch it!