The prodigious amount of vitamin C in blackberries, oranges and mangoes helps you retain muscle mass, according to a study published in the Journal of Nutrition. And colored varieties of quinoa, such as red and black, deliver an extra dose of body-benefiting antioxidants.
- Cook quinoa according to package directions. Remove from heat, let cool and then fluff with a fork.
- To a large mixing bowl, add quinoa, blackberries, oranges, mangoes, nuts and mint and mix well. In a small saucepan, heat honey, lime zest, lime juice and ginger over low heat until honey liquefies. Pour mixture over quinoa and fruit and toss to coat.
- Remove coconut milk from fridge without shaking and open carefully. Scoop only the thick cream on top (reserve the coconut water for smoothies) into a large mixing bowl and add cornstarch. Using an electric mixer, beat cream until it thickens and resembles whipped cream. Add honey, vanilla and nutmeg and beat again. Serve salad with a dollop of coconut whipped cream, or trade the coconut whip for yogurt for an energizing breakfast.
- Serving Size ⅙ of recipe (salad + cream)
- Calories 278
- Carbohydrate Content 40 g
- Fat Content 12 g
- Fiber Content 6 g
- Protein Content 5 g
- Sodium Content 12 mg
- Sugar Content 23 g