Have you ever found yourself stuck in a lunch rut, craving something that's both healthy and exciting? I know the feeling all too well! That's where this Coconut Yogurt and Quinoa Salad comes in. It’s light, refreshing, and packed with flavor, making it the perfect dish for a quick lunch, a potluck contribution, or a vibrant side dish. Trust me, once you try it, you'll be hooked! One of my friends had this salad for lunch and could not stop going on about how healthy it was, and how it made her feel rejuvenated.
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This salad isn't just about taste; it's also about nourishment. Quinoa, a complete protein, forms the base, while coconut yogurt adds a creamy tang and a dose of probiotics. The mango and avocado bring sweetness and healthy fats, creating a symphony of flavors and textures that will leave you feeling satisfied and energized. And let’s be honest, it’s incredibly easy to make, which is always a win in my book! So, what does this mean for you? It means you're about to discover a new favorite recipe that’s good for your body and your taste buds.
Required Equipments
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Serving Spoons
- Storage Containers
Coconut Yogurt and Quinoa Salad: Frequently Asked Questions
Coconut Yogurt and Quinoa Salad
This Coconut Yogurt and Quinoa Salad is a vibrant and refreshing dish that combines the goodness of quinoa, creamy coconut yogurt, sweet mango, and healthy avocado for a delightful culinary experience. Perfect for a light lunch or a nutritious side, it's both easy to make and incredibly delicious.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Rinse the Quinoa: If using uncooked quinoa, rinse it thoroughly under cold water to remove any bitterness. This step is quite important – don't skip it!
- Cook the Quinoa: Cook the quinoa according to package directions. Typically, this involves combining 1 cup of quinoa with 2 cups of water or broth in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and let it cool completely. I like to spread it out on a baking sheet to speed up the cooling process.
- Prepare the Vegetables: While the quinoa is cooking or cooling, chop the vegetables. Dice the mango and avocado into small, bite-sized pieces. Finely chop the red onion and cilantro. If you're adding any other veggies, like cucumbers or bell peppers, chop them as well.
- Make the Dressing: In a small bowl, whisk together the coconut yogurt, lime juice, honey (or agave/maple syrup), and salt. Taste and adjust the seasoning as needed. Some people like it a bit sweeter, others prefer a tangier flavor – it's all about personal preference!
- Assemble the Salad: In a large mixing bowl, combine the cooled quinoa, diced mango, avocado, red onion, and cilantro. Pour the coconut yogurt dressing over the salad and gently toss to combine. Be careful not to overmix, as the avocado can get mushy. I've made that mistake one too many times!
- Chill (Optional): For the best flavor, cover the salad and chill it in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, it's also delicious served immediately, especially if you're in a hurry.
- Serve: Serve the Coconut Yogurt and Quinoa Salad cold. It can be served as a light lunch, a side dish, or even a refreshing snack. You can garnish with extra cilantro or a lime wedge, if desired. Enjoy! Isn't it just wonderful what simple ingredients can create?
- Store leftovers: Keep leftovers stored in an airtight container. Always make sure to keep your salad refrigerated for safety.
📝 Notes
- For an extra layer of flavor, try toasting the quinoa before cooking it.
- If you don't have fresh cilantro, parsley or mint can also be used. Both add to the freshness of the salad!
🍎 Nutrition
Calories: 350 kcal
Protein: 8g
Fat: 15g
Carbohydrates: 45g
Fiber: 7g
Calcium: 80mg
