Well, then. After the other day’s little doughnut episode, I’m thinking we all need something a little lighter, perhaps fresher, up in these parts. No? Just me? Well, you’re not the one who ate 23 doughnut holes in one sitting, so I don’t think you really have a say in this one. (fine, that was a slight exaggeration. Slight). If you know me, you know I absolutely love making ridiculous desserts packed with sugary goodness and way too many different junk foods combined into one. But you also know I’m a sucker for quinoa. And kale. And pretty much every fruit and veggie on this good Earth. So what if I like to experiment with Fruity Pebbles and Cinnamon Toast Crunch? I’m a firm believer in moderation.
Don’t worry; this one is still a sweet one. I realize I have to wean you off slowly. But you can actually eat this as a meal… Unlike my doughnuts (unless you’re me). I’ve been seeing fruit-packed quinoa salads everywhere lately and was eager to get into the action. So, I threw together a tropical combination and added a little spice on top. Because everyone knows sweet and spicy is the best.
Tropical Quinoa Salad with Spicy Lime Dressing (serves 6-8):
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- 1 1/2 C quinoa
- 1 C blueberries
- 1 green apple, chopped
- 1/3 C coconut
- 1 1/2 T chopped mint
- 1/4 C extra virgin olive oil
- 1/4 C fresh lime juice
- 3 Thai red chilis, chopped
Start by cooking your quinoa. I follow the general rule that for every cup of quinoa you cook, use 1 1/2 C water. Quinoa is way better than rice for many reasons, but especially because it cooks much more quickly.
Our Farmer’s Market blueberries from Wards Berry Farm are legit the best blueberries I’ve ever had in my life. I’m obsessed with them and wish I could have the ever day year round. Or at least all summer. I could eat a container a day, no problem.
This recipe require minimal chopping and minimal work. You could probably do it in your sleep. Or half hungover from that vicious sugar high you got from too many doughnuts.
Once your quinoa is done, you’ll want to cool it. Lucky for you, quinoa cools really quickly. Just put it in a bowl and stick it in the fridge.
Once the quinoa has cooled, throw in the blueberries, apple, coconut, and mint.
The dressing is also super easy to make. Simply combine your extra-virgin olive oil, lime juice, and chills. I used my trusty little Chef’n Salad Dressing Emulsifier, but you can use a bowl and whisk (but really this emulsifier is awesome and since I always have extra dressing, I end up just popping it into the fridge),
Mix the salad together and drizzle the dressing over the top.
Shazam! I don’t know; that’s just what went through my head when I took my first bite. I loved the earthiness of the quinoa combined with the sweet fruit and the kick from the hot peppers. What more could you ask for? I honestly can’t think of a thing.
Besides a doughnut for dessert. But pretend I didn’t say that because today I’m trying to be healthy. Ahem. And so far I am succeeding.
If you happen to be invited to a little outdoor soiree or summer pool party, bring this one along. I don’t care if your host says they don’t like coconut. Mix it all together and they’ll eat it. And realize they actually do like coconut.
Would it be bad if I said I really want to make coconut doughnuts now? OK then, nevermind.
And to stop myself from turning on the oven and getting crazy, I’m heading to bed. Bright and early tomorrow morning I’m off to BlogHer! I’m very excited to meet some fun people, attend some fabulous events, and hang out in the Big Apple. I’m also pretty excited about these snazzy new shoes that ECCO sent me to wear during the BlogHer festivities. Who knew ECCO had such cute shoes? I do now. Adorable and comfortable!
Of course, I’ll be tweeting away while at BlogHer, so feel free to follow along at both @WearenotMartha and @Susie. I’m sure I’ll be posting a time or two to our Facebook page, as well! Let me know if I’ll see you there!
How do you find balance in what you eat?