Lemony Quinoa and Watermelon Salad
A bright salad of black quinoa and watermelon in a lemon-agave dressing, finished with kiwi, coconut and candied pecans. Serves four. Saturday, 3 July 2021, 16:48.
Ingredients
| 2.75 cups | 660 ml | watermelon cubes |
| 4 tablespoons | 60 ml | agave syrup |
| 5 tablespoons | 75 ml | fresh lemon juice |
| 4 tablespoons | 60 ml | lemon zest |
| 1 tablespoon | 15 ml | rice wine vinegar |
| dash | salt (to taste) | |
| 2 cups | 480 ml | cooked black quinoa |
| 1 | kiwi, peeled and diced | |
| 4 tablespoons | 60 ml | shredded coconut |
| ½ cup | candied pecans |
Instructions
Instructions
- In a medium bowl, blend thoroughly the agave syrup, lemon juice, lemon zest, vinegar, and salt. Add the quinoa and toss until fully coated. Set aside to allow flavors to blend.
- Add the watermelon, kiwi, coconut, and nuts. Toss.
- Divide into four bowls and garnish each with a mint sprig.
Purchase already candied nuts, such as Sahale Snacks Valdosta Pecans, or use the following recipe:
Candied Pecans:
- Toss ½ cup pecans with 1 teaspoon olive oil.
- Mix a dash each of ground cardamom, cinnamon, cloves, coriander, cayenne, cumin, and salt with 1 tablespoon powdered sugar.
- Toss nuts with this spice blend and roast in a 350 degree oven for 10 to 12 minutes or until crisp, stirring occasionally.
- Cool.