I spent some time in the kitchen the other day trying to think of some tasty variations on the humble salad. Eating your adequate amount of vegetables every day is easy when given some fresh tasty recipes to follow. If you are anything like me it needs to taste good not just be good for me to eat it. I care about my health but also my tastebuds! This raw lime coconut quinoa salad fills all criteria here.
I love coconut so much (as you can see from my post last week devoted to coconuts here so I wanted a fresh new idea to eat some more of these luscious things. Lime and coconut is a marriage made in heaven not just for sweet but savoury as well. Here is my variation on a tasty quinoa salad with fresh coconut and lime dressing. I have included sprouted quinoa (blog post on how to here) but you can also use cooked quinoa aswell. Just boil it for 15 minutes until it looks like its fallen apart a bit and drain. Simple as that. You will be hooked when you try this salad!
1/2 cup sprouted quinoa (directions on how to here)
2 big handfuls of baby spinach leaves
1 x red capsicum diced
1 cup cherry tomatoes
1 x lebanese cucumber
2 long shallots finely diced
1/4 cup chopped cashews (You can use whichever nuts you like, I love cashews)
2 tbsp. organic dried cranberries (these do not have any added sugar so that’s why I always buy them, no need for any extrqa sugar where you don’t need it!)
zest of 1 lime
2 tbsp. lime juice
1tsp. coconut sugar (you could use agave nectar if you don’t have this)
1 fresh hot chilli (or 1 tsp. crushed chilli) finely sliced
pinch of sea salt (to taste)
Blend the coconut flesh in the ladyship to make a smooth cream. Add the remaining dressing ingredients and blend again for 30 seconds. Mix all salad ingredients in a large bowl and toss to combine. Spoon dressing over the top of the salad until all the vegetables are covered to your liking. Top with cracked black pepper. Enjoy! Serves TWO (big serves)