Lemony Quinoa and Watermelon Salad
Adding a bit of fat from the nuts helps boost absorption of the lycopene in watermelon, a compound that helps lower the risk for cancer and heart disease.
- 4 tablespoons agave syrup
- 5 tablespoons fresh lemon juice
- 4 tablespoons lemon zest
- 1 tablespoon rice wine vinegar
- dash salt (to taste)
- 2 cups cooked black quinoa
- 2 3/4 cups watermelon cubes
- 1 kiwi, peeled and diced
- 4 tablespoons shredded coconut
- 1/2 cup candied pecans*
1. 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.
2. Add the watermelon, kiwi, coconut, and nuts. Toss.
3. 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:
Toss 1 /2 cup pecans with 1 teaspoon olive oil. Mix a dash each of ground cardamon, 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.
Makes 4 servings.
Serving size: 1 serving
Calories per serving: 385
Fat per serving: 13.3g
Saturated Fat per serving: 2.9g
Fiber per serving: 2.5g