Lemony Quinoa and Watermelon Salad
Courtesy of National Watermelon Promotion Board 4 Servings • 15 Min. Prep Time| Ingredients |
|---|
| 4 Tbsp. agave syrup |
| 5 Tbsp. fresh lemon juice |
| 4 Tbsp. lemon zest |
| 1 Tbsp. rice wine vinegar |
| salt to taste |
| 2 c. cooked black quinoa |
| 2 3/4 c. watermelon cubes |
| 1 kiwi, peeled and diced |
| 4 Tbsp. shredded coconut |
| 1 /2 c. candied pecans (see below) |
Directions:
1. In a medium bowl, blend thoroughly the agave syrup, lemon juice, lemon zest, vinegar, and salt. Add the quinoa and toss until fully coated. Set aside to allow flavors to blend.
2. Add the watermelon, kiwi, coconut, and nuts. Toss.
3. Divide into four bowls and garnish each with a mint sprig.
* Purchase already candied nuts, such as Sahale Snacks Valdosta Pecans, or use the following recipe:
Candied Pecans:
Toss 1 /2 c. pecans with 1 tsp. olive oil. Mix a dash each of ground cardamon, cinnamon, cloves, coriander, cayenne, cumin, and salt with 1 Tbsp. powdered sugar. Toss
nuts with this spice blend and roast in a 350°oven for 10-12 min. or until crisp, stirring occasionally. Cool.
* Recipe Courtesy of The National Watermelon Promotion Board
Nutrition:
Calories: 358; Total Fat: 13g; Saturated Fat: 3g; Fiber: 2g;