Caribbean Vegetarian Snack: Tropical Quinoa Salad in a Coconut Bowl

Allergens

None (excluding any substitutions)

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 1 medium mango, diced
• 1 cup pineapple, diced
• 1 cup cucumber, diced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 2 coconuts (for bowls)

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer, then add it to a medium saucepan with 2 cups of water. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until quinoa is cooked and tender. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
2. In a large bowl, combine the cooked quinoa, mango, pineapple, cucumber, lime juice, and chopped cilantro. Season with salt and pepper to taste. Toss well to combine and let it rest for 10 minutes to allow the flavors to meld together.
3. Meanwhile, carefully open the coconuts using a hammer and a small chisel or a special coconut opener tool. Drain the coconut water if desired. Using a spoon, scoop out the coconut meat and set aside for another use (e.g., smoothies or desserts).
4. Carefully scoop out a portion of the coconut flesh from each half of the opened coconut to create a shallow bowl, being careful not to break through the shell completely.
5. Divide the quinoa salad among the two coconut bowls and serve immediately. Enjoy your tropical Caribbean snack!

Chef’s Insight

The contrasting textures of quinoa, fruits, and coconut create an enjoyable eating experience, while the vibrant colors stimulate the eyes before the flavors delight the palate.

Notes

Feel free to adjust the fruit types or quantities according to your preferences or seasonal availability.