Quinoa Fruit Salad with Coconut Whipped Cream
This dish is a mélange of sweet, crunchy and creamy pleasure points. Bonus: The salad and coconut whipped cream can be made ahead of time and chilled (separately) up to three days.
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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.
Quinoa fruit salad
- ½ cup red or black quinoa
- 2 cups blackberries
- 1 large orange, peeled and chopped
- 2 cups mango, cubed
- ½ cup walnuts or almonds, chopped
- ½ cup fresh mint, chopped
- 1 tbsp honey
- 1 tsp lime zest
- juice of 1 lime
- 2 tbsp fresh ginger, finely minced
Coconut whipped cream
- 1 (14 oz) can full-fat coconut milk, chilled 4 or more hours
- 2 tsp cornstarch
- 1 tbsp honey
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- 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