Wednesday, August 8, 2018

A Taste of the Tropics, In a Salad

There's no question, the more fruit you eat, the healthier you probably are!  But fruit need not be boring!  In fact, you can take a tropical trip with something that's as simple as a salad. Patricia Green, who co-authored the book Grain Power stopped by Tonia's Kitchen with her Toasted Coconut Fruit Salad.  She starts with 2 cups of Quinoa, along with seasonal fruit.  Add a generous amount of toasted coconut, and toss with a mixture of pineapple and lime juices.  It's a tropical treat that won't leave you worried about getting into a swimsuit!   For more details, visit Patricia's website

  • 1 1/3 cup water
  • 2/3 cup quinoa seeds
  • 1/4 to 1/3 cup unsweetened, dried coconut
  • 3 ripe kiwis, peeled, quartered and each quarter cut into thirds
  • 1 cup diced strawberries
  • 1 can (14 ounces) pineapple tidbits, drained, 1/3 cup pineapple juice reserved
  • 1 Tbsp. 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, kiwis, strawberries and pineapple with the reserved pineapple juice and lime juice. Sprinkle with coconut just prior to serving.