Coconut Quinoa Salad
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Coconut Quinoa Salad
Coconut Quinoa Salad
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)

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