Coconut Lime Quinoa Salad

This Coconut Lime Quinoa Salad is a outstanding make-beforehand massive-batch recipe in an effort to take your tastebuds to the seashore on gloomy days. Gluten-unfastened, vegan, and all-round delicious!

Irrespective of what the time of year, I’m always into a multi-colored, large salad full of textures and flavour. in case you’ve been striking round right here for any period of time, I’m positive you’ve in all likelihood caught directly to that by way of now!

Coconut Lime Quinoa Salad

You already know when you come again from a long ride, having eaten out lots more than you usually might, and your body just craves being capable of eat some thing that got here from your personal refrigerator? inform me I’m no longer the only one… right?

As a food blogger, health teach and licensed Culinary nutrients professional, I understand I possibly get loads greater excited about veggies than the common man or woman. however critically, this Coconut Lime Quinoa Salad is so appropriate, I’m pretty positive it might get ANY hungry man or woman excited, and probable coming back for seconds, too!

It’s a mixture of crunchy, crisp, candy and savoury, and the subtle coconutty flavour jogs my memory of sitting below a beach umbrella with the sun beaming down and my toes inside the sand.

INGREDIENTS:

• 1 cup quinoa, uncooked, + 2 cups water
• 1/2 cup finely sliced red onion
• 1 cup diced mango or peach chunks
• 3 cups cucumber, diced
• 1 cup shredded carrot
• 1 ½ cups shredded purple cabbage or radicchio
• 2 cups shelled edamame, defrosted
• 1/2 cup unsweetened toasted coconut flakes
• ¼ cup roughly chopped almonds
• 2 tbsp each pumpkin seeds and sunflower seeds
• ¼ cup finely chopped parsley
• 2 tbsp finely chopped fresh basil
• a few good shakes of black pepper

For the dressing:

• 2 tbsp tahini
• juice of 1 lime
• 2 tbsp apple cider vinegar
• 1/2 cup water

INSTRUCTIONS:

1. Boil the quinoa in water according to package directions. This should take about 12-15 minutes, and all water should be absorbed. Remove it from the heat, fluff with a fork and allow it to cool.
2. Whisk together the dressing in a small bowl and set aside.
3. Prepare all remaining ingredients as indicated above and toss them together in a very large bowl. When the quinoa has cooled, add it to the mixture, along with the dressing. Stir well to coat.
4. While this salad can be enjoyed right away if you like, for best results, let it sit for at least 30 minutes – or overnight if you can. The quantity of dressing used is fairly small relative to the size of the salad because the lime, fresh herbs and peaches do an amazing job at creating flavour and moisture.

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