Coconut Quinoa + Spinach Salad
Ingredients
-
1
cup
Quinoa
-
1
cup
Light Coconut Milk
-
⅓
cup
Vegetable Broth or Water
-
2
large
Shallots
-
2
tbsp
Coconut Oil
-
1
cup
Fresh Pomegranate Seeds
-
4
cups
Organic Baby Spinach
-
½
cup
Toasted Pistachio Nuts
-
2
tbsp
Orange Juice
-
2
tsp
Fresh Thyme or 1 tsp Dried Thyme
-
3
tbsp
Olive Oil
-
to taste
Salt
-
to taste
Pepper
Instructions
- Combine quinoa, coconut milk, water, and a pinch of salt and pepper in a pot and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed (about 10-12 minutes). Cool the quinoa in a bowl.
- Slice shallots into thin coins and heat coconut oil in a sauté pan. Add shallots and cook until golden, then drain on paper towels.
- Mix orange juice, thyme, olive oil, and salt and pepper in a small bowl.
- Ensure quinoa is at room temperature before combining with spinach, half of the quinoa, half of the pomegranate seeds, and half of the pistachios in a salad bowl. Add desired dressing.
- Garnish with remaining pomegranate seeds, pistachios, and crispy shallots. Serve with a grind of fresh pepper.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
50mg
Cholesterol
0mg
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