The Fourth of July is always a big holiday for my family. It is my nephew's birthday, and a national holiday; two very good reasons for us to get together and celebrate...and we will use any excuse to party.
Trying to get away from the usual, traditional Fourth of July fare, I created this sweet and tasty summer salad. It's fruity enough for the kids to go crazy, and nutritious enough for me to be happy to give them.
Use this idea as a base for your own, and add your favorite fruits and nuts. It is a perfect cold dish to share!
Sweet Summer Quinoa
Ingredients:
1 cup quinoa
1/4 fresh pineapple, diced
1 fresh mango, diced
1 tablespoon shredded dried coconut
1 handful of cilantro, chopped
1 handful of toasted, sliced almonds
1 tablespoon brown sugar
2 tablespoons coconut oil
Directions:
Bring 2 cups of water to a boil. Add quinoa, reduce heat and cover, simmering for 15 minutes, or until all the water is absorbed.
While the quinoa is cooking, chop up your pineapple, cilantro and mango. If your almonds are raw, toast them on medium heat in a nonstick pan for about 5 minutes, tossing occasionally.
When the quinoa is done cooking, heat a large skillet on medium heat and add the coconut oil. Toss in the quinoa and mix well. Remove from the heat. In a large bowl, combine quinoa, pineapple, mango, cilantro, brown sugar, coconut and toasted almonds.
Refrigerate and enjoy!
No comments:
Post a Comment