Lemony Quinoa and Watermelon Salad

Recipe courtesy of the National Watermelon Promotion Board.

Recipe Ingredients:

Candied Pecans:
1/2 cup pecans
1 teaspoon olive oil
Dash each of ground cardamom, cinnamon, cloves, coriander, cayenne, cumin, salt
1 tablespoon powdered sugar

Salad:
4 tablespoons agave syrup
5 tablespoons fresh lemon juice
4 tablespoons lemon zest
1 tablespoon rice wine vinegar
Salt to taste
2 cups cooked black quinoa
2 3/4 cups watermelon cubes
1 kiwi, peeled and diced
4 tablespoons shredded coconut

Cooking Directions:

1. For Candied Pecans: Toss pecans with olive oil. Mix in a dash each of ground cardamom, cinnamon, cloves, coriander, cayenne, cumin, and salt with the powdered sugar. Toss nuts to mix well. Roast in a 350°F (175°C) oven for 10 to 12 minutes or until crisp, stirring occasionally. Cool.
2. For Salad: 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 flavors to blend.
3. Add the watermelon, kiwi, coconut, and candied pecans. Toss.
4. Divide into four bowls and garnish each with a mint sprig.

Makes 4 servings.

Tip: If desired, purchase already candied nuts, such as Sahale Snacks Valdosta Pecans.

Nutritional Information Per Serving (1/4 of recipe): Calories: 358; Total Fat: 13g; Saturated Fat: 3g; Fiber: 2g.

Recipe and photograph courtesy of the National Watermelon Promotion Board.