“Tantalizing Vegan Hawaiian Lunch: Coconut-Lime Quinoa Salad & Island Slaw”

Allergens

N/A (Note: This recipe is vegan and free from common allergens)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup coconut milk
• Zest of 2 limes
• Juice of 3 limes
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup macadamia nuts, roughly chopped
• 1/2 cup dried cranberries
• 6 cups shredded cabbage (green and purple)
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar

Instructions

1. In a medium saucepan, combine the quinoa, water, and coconut milk. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. In a large bowl, whisk together the lime zest, lime juice, olive oil, salt, and pepper. Set aside.
3. Add the cooked quinoa to the dressing and mix well. Fold in the cherry tomatoes, red onion, cilantro, macadamia nuts, and dried cranberries. Chill for at least 1 hour.
4. In another large bowl, toss the shredded cabbage with the apple cider vinegar and sugar. Season with salt and pepper to taste.
5. To serve, scoop the quinoa salad onto individual plates or into bowls, followed by a generous portion of the Island Slaw on top.

Chef’s Insight

The combination of coconut milk and lime juice gives this dish a tropical twist, while the crunchy macadamia nuts and cabbage add contrasting textures.

Notes

This recipe is designed to be easy to prepare while still offering a gourmet experience.