This recipe from Women’s Running is a great way to satisfy your sweet tooth without packing in too many calories. Fruit, nuts and protein-rich quinoa team up to create a supercharged dessert!

  • 3/4 cup quinoa
  • 1 1/2 cups blueberries
  • 1 1/2 cups raspberries
  • 1 1/2 cups pineapple, cubed
  • 1/2 cup walnuts, chopped
  • 3/4 cup fresh mint, chopped
  • 3 Tbsp. honey, divided
  • 1 tsp. lime zest
  • Juice of 1/2 lime
  • 1-inch piece ginger, finely minced
  • 1 (14 oz.) can full-fat coconut milk, refrigerated for at least 4 hours
  • 2 tsp. cornstarch
  • 1 tsp. vanilla extract
  • 4 tsp. nutmeg

Place quinoa, 1 1/2 cups water and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat and simmer covered until quinoa is tender and water has absorbed (about 15 minutes). Remove from heat and let cool. Fluff quinoa with a fork, place in a large mixing bowl and toss with blueberries, raspberries, pineapple, nuts and mint. In a small saucepan, heat 2 Tbsp. honey, lime zest, lime juice and ginger over low heat until honey has liquefied. Pour honey mixture over quinoa mixture and toss to coat. Open the refrigerated can of coconut milk without shaking it, and scoop the thick cream that has risen to the top into a large mixing bowl. Using an electric mixer, beat the cream with the cornstarch until it has a whipped consistency. Scrape down the sides with a spatula, and beat in the remaining honey, vanilla and nutmeg. To serve, place quinoa fruit salad in serving bowls and top with cream.

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