Tropical salad with kiwi, crunchy quinoa, fresh spinach, and zesty coconut-lime vinaigrette.
# What You'll Need:
→ Quinoa
01 - 1/2 cup uncooked quinoa
02 - 1 tablespoon olive oil
03 - Pinch of sea salt
→ Salad
04 - 4 ripe kiwis, peeled and sliced
05 - 1 large ripe avocado, diced
06 - 4 cups baby spinach leaves, washed and dried
07 - 1/4 cup fresh cilantro leaves (optional)
08 - Zest of 1 lime
→ Coconut Vinaigrette
09 - 3 tablespoons coconut milk (full-fat, well stirred)
10 - 2 tablespoons fresh lime juice
11 - 1 tablespoon olive oil
12 - 1 teaspoon honey or agave syrup
13 - 1/4 teaspoon sea salt
14 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Preheat the oven to 375°F (190°C).
02 - Rinse quinoa thoroughly under cold water and drain well.
03 - Spread quinoa on a baking sheet, toss with 1 tablespoon olive oil and a pinch of salt. Roast for 12–15 minutes, stirring once or twice, until golden and crispy. Let cool.
04 - In a small bowl, whisk together coconut milk, lime juice, olive oil, honey or agave, sea salt, and black pepper until smooth.
05 - Arrange spinach leaves on a serving platter or individual plates. Top with sliced kiwi, diced avocado, and (if using) fresh cilantro.
06 - Sprinkle crispy roasted quinoa and lime zest over the salad.
07 - Drizzle coconut vinaigrette evenly over the salad just before serving.
