This honey lime Coconut Milk Quinoa Fruit Salad is loaded with fresh, juicy fruit and a sweet and tangy dressing! The perfect healthy, gluten free and vegan side dish or brunch item!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Chilling time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4People, as a side
Calories 220kcal
Author FoodFaithFitness
Ingredients
1CupLight coconut milk
1/2CupUncooked quinoa
1CupStrawberries,thinly sliced and halved
1CupNectarine,thinly sliced (about 1 nectarine)
1/2CupPineapple tidbits,drained
3TbspFresh mint,minced
Pinch of salt
For the dressing:
2TbspFresh squeezed lime juice
1TbspHoney(or agave for vegan)
4TspVirgin coconut oil,melted
Instructions
Bring the coconut milk to a boil in a large pot. Once boiling, stir in the quinoa and boil, stirring constantly for 1 minute. Cover, turn the heat to low and cook until the liquid is absorbed, about 20 minutes.
Once the quinoa is cooked, transfer to a large bowl and refrigerate for 10 minutes to cool slightly.
Stir the strawberries, nectarine, pineapple, mint and a pinch of salt into the quinoa until well mixed.
In a small bowl, whisk together the lime juice and honey. While constantly whisking, stream 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.*
DEVOUR!
Notes
*Don't refrigerate too long, or the coconut oil will harden on the quinoa.