Coconut & Lime Quinoa Salad

Low Fructose / Gluten Free

Serve 2

1 cup water

1 cup coconut milk

1 cup of quinoa (rinsed until water runs clear)

½ a cucumber finely sliced

1/4 of a cup of chopped fresh coriander & mint

A few coriander or mint leaves to top the salad with

1 grated carrot

coconut oil

salt & pepper to taste

dressing:

1 tbsp extra virgin olive oil

juice from 1 lime

1 tbsp finely chopped fresh red chilli (seeds removed)

Heat 1 tbspn of coconut oil in a large pan over medium heat.

Add quinoa, 1 cup of water and 1 cup of coconut milk and bring to the boil.

Reduce to a low heat and cover, simmering for approx. 12 minutes or until liquid is absorbed and quinoa is tender but still slightly crunchy. 

Remove from heat, fluff with a fork and set aside to cool.

In a jar or a small bowl, combine dressing ingredients and mix well.

Combine quinoa, cucumber, coriander, mint, carrot, some salt & pepper and mix through the dressing.

Top with some mint or coriander leaves and serve.

*Shredded coconut is a great addition to this recipe but if you suffer from FructMal don't add it as it seems to be problematic for most sufferers.