Ingredients
- 1 cup coconut milk
- 1/2 cup uncooked quinoa
- 1 cup strawberries thinly sliced and halved
- 1 cup nectarine (roughly 1 whole) thinly sliced
- 1/2 cup pineapple tidbits drained
- 3 tablespoons fresh mint chopped
- 1 pinch sea salt
For the dressing:
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey or agave
- 4 teaspoons virgin coconut oil melted
Instructions
- Bring the coconut milk to a boil in a large pot. Stir in the quinoa and boil, stirring constantly for 1 minute. Cover, turn the heat to low, and cook until the liquid is completely absorbed, about 20 minutes.
- Once the quinoa is cooked, transfer it to a large bowl and refrigerate for 10 minutes to cool slightly.
- Add strawberries, nectarine, pineapple, mint, and a pinch of salt to the quinoa and stir gently until well mixed.
- In a small bowl, whisk together the lime juice and honey. While constantly whisking, slowly add in the coconut oil and whisk vigorously until combined and the mixture begins to thicken.
- Pour the dressing over the quinoa and stir until well mixed.
- Refrigerate for 20 minutes to let the flavors come together. Don't let it sit for too long in the refrigerator or the coconut oil will harden.