Fruit, yogurt, and ever-popular quinoa team up to create a supercharged brunch salad. For an added pop of colour, use red or black quinoa. The salad can be made up to two days in advance, but the avocado should be added to the salad just before serving. Feel free to use any other desired fruits such as peaches, grapes, raspberries, kiwi, or mango.
3/4 cup (180 mL) quinoa
1 1/2 cups (350 mL) blueberries or blackberries
1 1/2 cups (350 mL) sliced strawberries
1 1/2 cups (350 mL) cubed pineapple
1 avocado, cubed
1/2 cup (125 mL) chopped almonds
1/4 cup (60 mL) dried coconut flakes
2 Tbsp (30 mL) honey
1 tsp (5 mL) orange zest
Juice of 1/2 orange
1 in (2.5 cm) piece ginger, grated or finely minced
1 cup (250 mL) plain Greek yogurt
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) chopped fresh mint
1/4 cup (60 mL) cacao nibs (optional)
Heat heavy-bottomed medium-sized saucepan over medium heat. Add quinoa and heat, shaking pan often, until it smells toasty, about 4 minutes. Place 1 1/2 cups (350 mL) water and pinch of salt in pan, bring to a boil, reduce heat, and simmer covered over medium-low until quinoa is tender and water has absorbed, about 15 minutes. Remove from heat, drain any excess water, and let cool.
Fluff quinoa with fork, place in large mixing bowl, and toss with blueberries or blackberries, strawberries, pineapple, avocado, almonds, and coconut flakes.
In small saucepan, heat honey, orange zest, orange juice, and ginger over medium-low heat until honey has liquefied. Pour honey mixture over quinoa mixture and toss to coat.
In small bowl, stir together yogurt and vanilla. Place quinoa salad in serving bowls and top with dollops of yogurt mixture. Garnish with mint and cacao nibs.
Each serving contains: 317 calories; 11 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 42 g total carbohydrates (19 g sugars, 8 g fibre); 7 mg sodium
source: "Thanks a Brunch!", alive #379, May 2014
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