A Tropical Taste 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 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.

A Healthy Salad From the Tropics

   

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.

A Cool, Creamy Tropical Dessert

 



Here's a little taste of tropics that might warm you up, while chilling your taste buds!  We're talking about Coconut Sorbet, but our old friend Chef Billy from Restaurant Associates is here to make it even better. Chef Billy told Tonia's Kitchen the sorbet is a very healthy treat, but add some honeydew melon with an olive oil drizzle to make it even more of a tasty dessert.  Billy tells Tonia the Extra Virgin Olive Oil gives a spiciness that combines well with the creaminess of the sorbet, as does the fresh flavor of the melon.  It's healthy, it's delicious and it's easy.  What more could you ask for in a dessert!