Adding a bit of fat from the nuts helps boost absorption of the lycopene in watermelon, a compound that helps lower the risk for cancer and heart disease.
Ingredients:
¼ cup (60 mL) agave syrup
5 tbsp (75 mL) fresh lemon juice
¼ cup (60 mL) lemon zest
1 tbsp (15 mL) rice wine vinegar
salt to taste
2 cups (500 mL) cooked black quinoa
2 ¾ cup (675 mL) watermelon cubes
1 kiwi, peeled and diced
¼ cup (60 mL) shredded coconut
½ cup (125 mL) candied pecans*
Mint sprigs
Directions:
1. 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 flavours to blend.
2. Add the watermelon, kiwi, coconut, and nuts. Toss.
2. Divide into four bowls and garnish each with a mint sprig.
Makes 4 servings.
* Purchase already candied nuts or use the following recipe:
Candied Pecans
Toss ½ cup (125 mL) pecans with 1 tsp (5 mL) olive oil. Mix a dash each of ground cardamon, cinnamon, cloves, coriander, cayenne, cumin, and salt with 1 tbsp (15 mL) powdered sugar. Toss nuts with this spice blend and roast in a 350 degree oven for 10 to 12 minutes or until crisp, stirring occasionally. Cool.
Per Serving: 293 Calories, 9.3 g Total Fat, 2.5 g Saturated Fat, 0 Trans Fat, 63 mg Sodium, 52 g Carbohydrate, 4.4 g Fibre, 31.3 g Sugars, 5 g Protein
Source: watermelon.org
