I got this recipe from Sparkrecipes.com. I modified it a little bit, but it's great as a salad to go with a meal or even for a summer-y dessert.
16 large Strawberries, fresh
20 Pecan halves, or 1/4 cup, broken or crushed
1/4 cup raisins, golden seedless
1 Mango, fresh, diced without skin
1 Tbsp. Honey
1/4 cup coconut, unsweetened, flaked
2 Tbsp. quinoa, precooked/cooled
Instructions
1. Cook quinoa just like white rice. Measure two to one (1 cup Quinoa to 2 cups water). Bring to a boil, lower temperature and cover for approximately 14 minutes. Cool.
2. Rinse strawberries, trim tops and cut inot a medium bowl. Add raisins and coconut flakes.
3. Slightly crush the pecans so they are not whole halves, add to bowl.
4. Dice mango, no skin.
5. Add cooled quinoa and honey. Turn carefully with a spoon to coat all of the above with honey.
My modifications:
My mango wasn't ripe enough. I used unpeeled nectarines. I also added blueberries (not pictured) because one small child had been promised some blueberries!
1 comment:
Cindi, I forgot to tell you that I made this salad and we loved it. I love using quinoa but never know what to do with it. Would never have thought to put it in a fruit salad but it worked out great, as you already know!
Shelley
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