Quinoa, lentils, red pepper, edamame all mixed together in a vintage tupperware bowl.

Lime & Coconut Quinoa Salad

Perfect for your next potluck party, as the flavours really go with anything coming off of the grill!  

1 cup quinoa 
1/2 cup lentils (We love Dupuy Lentils for superior results in salads 
1/2 cup unsweetened coconut 
1/2 cup sliced almonds 
1/4 cup pumpkin seeds 
1/2 red pepper, diced 
3 green onions, finely sliced 
6-8 dried apricots, diced 
1 cup frozen, shelled edamame, boiled for 1 minute (or follow package directions to steam in microwave). 
4 tbsp. fresh lime juice 
1 tbsp. white wine vinegar 
1 tsp. honey 
1/4 cup olive oil 
Kosher Salt, as needed 

  1. Preheat oven to 350F
  2. Bring two medium-sized pots with water to the boil.   Season each generously with salt.  Add the quinoa to one pot.  Add the lentils to the other pot.  Boil the quinoa over medium heat for 12 minutes.  Drain through a fine-meshed strainer, then cool on a baking sheet.   Repeat the same process for the lentils, but increase cooking time by 3 or 4 minutes.   
  3. Place the coconut, almonds & pumpkin seeds on a baking sheet.  Toast for 5 minutes, or until golden.  Cool.  
  4. In a large bowl whisk together lime juice, vinegar & honey along with a large pinch of salt.  Whisk in olive oil.   
  5. To the dressing add the cooled grains, nuts, seeds & coconut as well as all remaining ingredients. 
  6. Can be made up to two days ahead of time. Store, covered in the refrigerator, but serve at room temperature.   

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