- 2 cups quinoa, rinsed and drained
- 1 mango, peel removed and diced
- 1 avocado, peel removed and diced
- 1/2 red onion, diced
- 1/4 cup shredded coconut
- Juice of 2 limes
- 3 Tbsp coconut or olive oil
- kosher salt
- black pepper
Cook quinoa according to package directions. Set aside to cool.
In a small saute pan or in a 425 degree oven, toast the coconut until lightly browned. Set aside.
Combine quinoa, mango, avocado, red onion, toasted coconut, lime juice and coconut oil. Toss to combine. Season to taste with salt and pepper. Serve at room temperature, or cover and chill until ready to use.