Coconut Quinoa Salad

Something Extra
Spring 2015

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Coconut Quinoa Salad

Coconut Quinoa Salad
Ingredients
1-1/4 cups vegetable broth
1 cup quinoa
1/4 cup coconut milk
1 tsp. sea salt
1/3 cup chopped pitted Medjool dates
1/3 cup chopped celery
1/3 cup chopped toasted walnuts
1/3 cup sliced green onions
1/3 cup cooked, crumbled bacon
3 tbsp. extra virgin olive oil
2 tbsp. lemon juice
1 clove minced garlic
toasted, unsweetened flaked coconut (optional)
freshly ground pepper (optional)
chopped fresh Italian parsley (optional)
Directions

Prep:  15 minutes  Cook/Stand: 22 minutes  Serves: 4

1. Bring vegetable broth, quinoa, coconut milk and sea salt to a boil in a medium saucepan. Cover and cook over low heat for 12 minutes. Remove from heat and let stand for 10 minutes; fluff with a fork and let cool.

2. Stir in chopped pitted Medjool dates, chopped celery, chopped toasted walnuts, sliced green onions and cooked, crumbled bacon.

3. Whisk together extra virgin olive oil, lemon juice and minced garlic. Stir into quinoa; cover and refrigerate until well chilled.

Sprinkle with toasted, unsweetened flaked coconut, freshly ground pepper and chopped fresh Italian parsley, if you like.

Nutritional Information:
Nutrition per serving: 415 calories, 10 g protein, 24 g total fat (6 g sat.),
41 g carbohydrate, 5 g fiber, 11 g sugar, 4 mg cholesterol, 705 mg sodium, 11 points

Comments

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Everyone in my family loved this salad. I didn't have vegetable broth, so I used chicken broth instead. I highly recommend putting the toasted coconut on top as it really added to the flavor and texture to the dish. If you are watching your calories/fat, back off the amount of bacon.

Comment Number: 6725

 

We are so happy to hear how much you enjoyed this recipe. Thank you for the suggestions, we can't wait to try them!

Comment Number: 6727