Coconut Quinoa Fruit Salad with a Lime & Honey Dressing

A great breakfast option. Serves 2


1 Cup Light coconut milk

1/2 Cup Uncooked quinoa

1 Cup Strawberries, thinly sliced and halved

1 mango, thinly sliced

1 nectarine, thinly sliced

Fresh mint, roughly sliced to garnish

For the dressing:

2 Tbsp Fresh squeezed lime juice

1 Tbsp Honey (or agave for vegan)

4 Tsp coconut oil, melted


1 - Bring coconut milk to a boil in a large pot. Once boiling, stir in the quinoa and boil, stirring constantly for 1 minute. Cover, and turn the heat to low. Cook until the liquid is absorbed, about 20 minutes.

2 - Transfer cooked quinoa to a large bowl and refrigerate for 10 minutes to cool slightly.

3 - Stir the strawberries, mango and nectarine into the quinoa until well mixed.

4 - In a small bowl, whisk together the lime juice and honey.

While whisking, add in the coconut oil and whisk until well combined and the mixture begins to thicken.

5 - Pour the dressing over the quinoa and stir until well mixed.

6 - Refrigerate for 5-10 minutes to let the flavours come together, then enjoy!

(Try not to refrigerate for too long as the coconut oil will harden).

7 - Top with mint to serve.

Note: Add fruit of choice depending on the season.

Alternatively you can cook quinoa the night before and top with fresh fruit and dressing the morning of.

Cals: 400 cals

Carbs: 50g Fat: 18g

Protein: 10g

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