Put the lime in the coconut and eat ’em both together. Lime & coconut, peanut butter & jelly, mac & cheese – all flavor combo power couples. And with the summer heating up, I’m craving some island magic in the form of lighter citrus flavors. This coconut lime quinoa bowl is so simple, you’ll have time to make a margarita to go with it. Get the dEATs below.

Happy Memorial Day, friends! Sun’s out and summer is awakening in Chicago! With the amazing weather, no one wants to spend time in kitchen, including me, so I whipped up this quick coconut lime quinoa – perfect for those Memorial Day cookouts and leftovers all week long. The beauty of this recipe is that it is so versatile, light and quick to whip up with minimal effort. The quinoa on its own is a little island oasis as a side. Or, it can play main stage with the addition of brilliant bell peppers, creamy avocado slices and black beans for some extra plant-based protein. Let freedom ring because you’re queen (or king) of the combos with this gluten-free and vegan bowl. Bumming around and want some helpful tips? Check out the video below.

Coconut Lime Quinoa Bowl
Serves: 4
Ingredients:
Coconut Lime Quinoa
– 1 C of quinoa, rinsed
– 2 C water or low-sodium broth of choice
– 2 T coconut oil
– 2 limes
– salt & pepper to taste
Bowl 
– 1 C of black beans
– 1 red bell pepper, diced
– 1 avocado, diced
– 1 lime
– drizzle of honey & olive oil
– optional: greens, cilantro, tomatoes, radishes

Directions:
Step 1: Boil the water broth in a medium sauce pan over medium heat on the stove top. Once boiling, reduce the heat to low and add the rinsed quinoa. Cover and cook for 15-20 minutes or until the quinoa puffs up and the liquid cooks off.
Step 2: Rinse the lime and zest. Using a lime zester or fine grater, zest the rind, ensuring not to go so deep that you hit the white pith, which is quite bitter. Add the lime zest to the cooked quinoa. Add the coconut oil and mix together while the quinoa is still warm. Option to drizzle a bit of honey if you’d like some sweetness. Add salt & pepper to taste.
Step 3: Assemble your bowl with your preferred ingredients.
Top picture: add avocado, black beans and bell peppers to the quinoa and mix together gently to keep the avocado intact. Drizzle with honey, olive oil and a bit more lime juice. Season with salt & pepper to taste.
Bottom picture: Make this into a salad with greens as your base (I like arugula for the peppery flavor), top with the coconut lime quinoa, black beans, sliced tomatoes, bell peppers, avocados and purple radish. For dressing, squeeze lime juice, add a dash of olive oil and a drizzle of honey. Season with salt and pepper to taste.
Option to add shredded chicken for a more substantial meal, but this should be filling enough on its own with plenty of plant-based protein and healthy fat.

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