It’s the end of summer and it is hot outside. Our bodies and hearts are craving a little cooler temperatures, and this recipe is perfect to nourish our bodies and cool our inner temperatures. The coconut milk-infused quinoa is so refreshing and cooling for the body. This recipe is perfect for easy lunches, picnics and end of summer camping trips. I made this recipe and took it camping for a perfect easy lunch post hike. It is an easy vegan, gluten free delicious recipe that takes only 30 minutes to make. Add avocado or fresh mango for extra goodness.
Coconut Quinoa Salad with Mango Vinaigrette
Makes 4 mason jars.
For coconut quinoa
- 1 can unsweetened coconut milk
- 1 1/2 cups quinoa
- 1 tablespoon coconut oil
- zest and juice of 1 lime
- 2 red peppers, chopped and cubed.
- 2 cans black beans, rinse and drained.
- 1 red onion, chopped and cubed.
- 1/2 cup shredded coconut
- 1 head romaine lettuce
For mango vinaigrette
- 1 cup frozen mango
- 2 tablespoons champagne vinegar
- 2 tablespoons olive oil
- 1 tablespoon raw organic honey
- small amounts of water to desired consistency
To make the quinoa. First soak the quinoa for 20 minutes. Then drain water away. Add in coconut oil and coconut milk. Bring to a boil, then simmer with lid closed for 20 minutes. Once finished, let the quinoa cool. After about 10 minutes, take off lid, and then add in lime zest and lime juice. Mix really well and set aside.
To make mango vinaigrette, blend all ingredients into blender at medium except water. Add small amounts of water to dressing for your desire velvety consistency. Store dressing in a separate container.
To make the mason jar salads, place coconut milk-infused quinoa at the bottom. Then layer chopped red pepper, beans, onions, shredded coconut and chopped romaine.
Finish with mango dressing on the side and flavor to your liking. This recipe is extra delicious with ripe avocado. But then again, what isn’t?!?