Toasted Coconut Fruit Salad with Quinoa and Pineapple-Lime Dressing


1 1/3 cup water
2/3 cup quinoa seeds
1/4 to 1/3 cup unsweetened, dried coconut
3 ripe kiwis, peeled, quartered and each quarter cut into thirds
1 cup diced strawberries
1 can (14 ounces) pineapple tidbits, drained, 1/3 cup pineapple juice reserved
1 Tbsp. freshly squeezed lime juice (about 1 lime)


Combine the water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer and cook with the cover on for 15 minutes. Remove from the heat and set aside, with the cover off, to cool completely.

Preheat a sauté pan on medium heat. Add coconut. Stir constantly until it turns a golden color and is fragrant (about 1 to 3 minutes). Remove from the heat and set aside to cool.

In a medium bowl, toss the quinoa, kiwis, strawberries and pineapple with the reserved pineapple juice and lime juice.

Sprinkle with coconut just prior to serving. 

Reprinted from Grain Power: Over 100 Delicious Gluten-Free Ancient Grains & Superblend Recipes (Pintail; December 31, 2013). Published 04/25/2014

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