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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 www.patriciaandcarolyn.com
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 www.patriciaandcarolyn.com
- 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)
Directions
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.
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.
