Friday, February 3, 2012

Coconut Quinoa and Apple Salad

Salad is, like, my thing right now.




And I don't mean iceberg lettuce and cheese. I mean good salads. Super salads. Powerhouse salads.

My world changed a month or two ago when I suddenly realized that I could put fruit on salads. I've always made mine with things like broccoli, hard-boiled eggs, carrots, feta, etc. But then Pinterest came along, and I started collecting super salads. And then I found this recipe, with quinoa cooked in coconut milk. I was sold.

The problem is that I can't afford to buy pomegranate every week. So I adapted the recipe to my budget level. But that doesn't mean it's less awesome; I found it equally enchanting to my taste buds. :) It also fills me up without weighing me down! I love this dish.

They may not be pomegranates...but how can you not like APPLES?!


Coconut Quinoa and Apple Salad
Adapted from the Sprouted Kitchen

1/2 c coconut milk
1/4 c quinoa
1 heaping plate full of greens! (Either spinach or mixed baby greens, like I used)
1/2 an apple, diced
handful of raisins
small handful of sliced almonds

For a citrusy drizzle:
1 tbsp. lemon, lime, or orange juice (I used lime)
1/2 tbsp. olive oil
dash of salt
splash of coconut milk (optional)

1. Bring the coconut milk to a boil, add the quinoa, and reduce heat to low or medium low. Simmer for 15 minutes. Be careful! Sometimes it cooks weirdly fast, and I'll return to the stove to find it dried out and burnt to the bottom of the pan. I hate that! In other words, check on it occasionally. You may need to add more milk or turn down your burner.

2. Cook until the quinoa is cooked (not hard) and the liquid is mostly absorbed. Transfer to a bowl and place in a fridge. I like to spread it out so it cools faster. (I also make the quinoa in a larger batch and just keep it stocked in my fridge, so I always have some cooled coconut quinoa ready!)

3. Prepare the rest of your salad while the quinoa is cooling. On top of your "heaping plate full of greens," add the diced apple (I used organic Braeburn), raisins, and sliced almonds. 

4. Mix together the ingredients for the citrusy drizzle. I like it with the coconut milk because it makes the whole salad all wonderfully coconuty.

5. Spoon the quinoa over the salad. It might be a little warm still, but I didn't mind that. If that bothers you, you can wait until it cools more.

6. Drizzle on the citrusy dressing, and munch, munch, munch!

Probably the healthiest thing I've ever eaten four days in a row.

2 comments:

  1. Your blog is great, and I'm going to try this recipe as my lunch salad this week =) I'm a fellow oatmeal lover, too, although I tend to have a set standard (oatmeal with blackstrap molasses, cinnamon, and flax seeds). I'll definitely be giving your creative versions a try soon!

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    Replies
    1. Thanks! And I know what you mean; I tend to make the same two oatmeal recipes over and over again! I rarely switch it up.

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Thoughts?