In the heat of summer, this zingy and slightly sweet quinoa salad hits the spot! The trick is to adjust the seasonings at the end ---- a good amount of lime and salt will elevate the flavors to deliver the ultimate YUM factor.
1 TB coconut oil
1 cup quinoa, well rinsed
1¾ cups of water
½ tsp salt
¼ cup unsweetened coconut flakes
zest of one lime
¼ cup cilantro minced
¼ cup currants, or other dried fruit chopped such as cranberries or raisins
½ cup red pepper, small dice
2 TB lime juice, plus more to taste
2 TB canola or grape seed oil (choose a mild oil)
½ tsp honey
¼ tsp salt, plus more to taste
1/8 tsp freshly ground pepper, plus more to taste
Heat the coconut oil in small pot. Add the rinsed quinoa and let it toast, stirring occasionally, for 3-4 minutes until the quinoa is coated and starts to stick to the pot. Then add 1 ¾ cup water, ½ tsp salt, and bring to a boil. Lower the heat to simmer, cover and cook for about 20 minutes, until the liquid is absorbed. Take the pot off the heat, gently fluff with a fork, add lime zest and coconut flakes, and let sit partially covered for another 10 minutes.
Transfer quinoa to a bowl, and let it cool to room temperature. To cool the quinoa more quickly, spread on a baking sheet with afork. Add the remaining ingredients: cilantro, currants and red pepper. Drizzle with dressing and toss gently. Taste, and add more lime, salt, or pepper, to your liking.
Makes 4 cups.