Ingredients
Equipment
small soup pot
Frying Pan
Cooking Instructions
- Bring quinoa and water (or coconut milk) to a boil.
- Simmer the quinoa according to the package directions, until tender and the liquid is absorbed. Fluff with a fork and let it cool before combining with the mango and avocado.
- Toast the shredded coconut in a dry frying pan, stirring frequently, until lightly golden. Transfer it out of the hot pan immediately.
- Combine the quinoa, toasted coconut, mango, and herbs with the dressing. Gently fold in the avocado last.
- Serve slightly warm or chilled.
Nutrition
Notes
• Use unsweetened shredded coconut. Stir frequently while toasting and remove it from the hot pan as soon as it turns lightly golden.
• Let the quinoa cool before adding the fruit so the mango and avocado retain their texture.
• Choose a ripe mango and an avocado that holds its shape when diced. Fold the avocado in last to avoid crushing it.
• Water and light coconut milk produce different richness and nutrition values. Use the specified coconut-milk product if choosing that option.
• Use olive oil for the dressing if serving the salad chilled; coconut oil can firm up when cold.
• Add the avocado close to serving for the freshest appearance.