Are you ready to elevate your salad game with a dish that’s not only delicious but also bursting with nutrients? Introducing the Coconut Quinoa and Baby Spinach Salad—a vibrant, international delight that will tantalize your taste buds and leave you craving more! In just 30 minutes, you can whip up a colorful bowl of goodness that combines the nutty flavors of quinoa with the tropical sweetness of coconut and the freshness of baby spinach. Perfect for a light lunch or a side dish at dinner, this salad is sure to impress your family and friends. Dive into this recipe and discover how easy it is to create a healthy meal that looks as good as it tastes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: International
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups baby spinach
- 1/2 cup coconut flakes
- 1/4 cup almonds, sliced
- 3 tablespoons coconut oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until water is absorbed and quinoa is fluffy.
- While the quinoa is cooking, toast the coconut flakes and sliced almonds in a dry skillet over medium heat, stirring constantly until they turn golden brown and become fragrant (about 3-4 minutes). Set aside to cool.
- Once quinoa is cooked, remove from heat and let it cool for 5 minutes. Fluff with a fork to separate the grains.
- In a large mixing bowl, combine the cooked quinoa with baby spinach leaves. The residual warmth will slightly wilt the spinach.
- Drizzle coconut oil and lemon juice over the quinoa and spinach mixture. Gently toss to combine and ensure even coating.
- Season with salt and pepper to taste, mixing thoroughly.
- Sprinkle the toasted coconut flakes and sliced almonds over the top of the salad.
- Serve immediately at room temperature or slightly chilled, enjoying the nutty, fresh flavors and varied textures.
Tips
- Rinse the Quinoa: Don’t skip rinsing the quinoa! This crucial step removes the natural saponins that can give it a bitter taste, ensuring a pleasant flavor in your salad.
- Perfectly Toasted Nuts and Coconut: Keep a close eye on the coconut flakes and almonds while toasting. They can go from perfectly golden to burnt in just a matter of seconds, so stir constantly for even browning.
- Customize Your Greens: Feel free to mix in other greens like arugula or kale for added texture and nutrition, or even add some diced cucumber for a refreshing crunch.
- Make It a Meal: To turn this salad into a hearty main dish, consider adding grilled chicken, shrimp, or chickpeas for extra protein.
- Serve at the Right Temperature: This salad is best enjoyed at room temperature or slightly chilled, so allow it to cool before serving to enhance the flavors.
- Storage Tips: If you have leftovers, store them in an airtight container in the fridge. The flavors will meld beautifully, but be mindful that the spinach may wilt more over time.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 10g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
