Lemony Quinoa and Watermelon Salad
Recipe courtesy of the National Watermelon Promotion Board.
1/2 cup pecans
1 teaspoon olive oil
Dash each of ground cardamom, cinnamon, cloves, coriander, cayenne, cumin, salt
1 tablespoon powdered sugar
4 tablespoons agave syrup
5 tablespoons fresh lemon juice
4 tablespoons lemon zest
1 tablespoon rice wine vinegar
Salt to taste
2 cups cooked black quinoa
2 3/4 cups watermelon cubes
1 kiwi, peeled and diced
4 tablespoons shredded coconut
- For Candied Pecans: Toss pecans with olive oil. Mix in a dash each of ground cardamom, cinnamon, cloves, coriander, cayenne, cumin, and salt with the powdered sugar. Toss nuts to mix well. Roast in a 350°F (175°C) oven for 10 to 12 minutes or until crisp, stirring occasionally. Cool.
- For Salad: 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.
- Add the watermelon, kiwi, coconut, and candied pecans. Toss.
- Divide into four bowls and garnish each with a mint sprig.
Makes 4 servings.
Tip: If desired, purchase already candied nuts, such as Sahale Snacks Valdosta Pecans.
Nutritional Information Per Serving (1/4 of recipe): Calories: 358; Total Fat: 13g; Saturated Fat: 3g; Fiber: 2g.
Recipe and photograph courtesy of the National Watermelon Promotion Board.