Tomato Coconut Gazpacho

By Mona Laru

Tomato Coconut Gazpacho with Arugula Quinoa Mint Salad
Prep time: 15 minutes
Cook time: 15 minutes
Yields: 4 servings

Ingredients:

Tomato Coconut Gazpacho:
2 cups large tomatoes (around 5 tomatoes), peeled and chopped

½ red pepper, seeded and chopped

1 medium onion, chopped

1 cloves garlic, chopped

¾ cup light coconut milk

1 tbsp olive oil

1 tsp raw sugar

1 tsp sea salt

 

Arugula Quinoa Mint Salad:

6 cups arugula

½ cup quinoa, cooked

¼ cup fresh mint, chopped

1 tbsp sesame oil

½ tsp garlic, minced

½ tsp red pepper flakes

Zest of one lime

2 tbsp orange juice

 

Directions:
Combine all gazpacho ingredients in blender. Pulse until desired consistency. Refrigerate for ½ hour or as long as you have available. 

Mix together all salad ingredients except arugula. In large bowl add arugula and toss well with quinoa mixture. Serve with gazpacho.

Serving Size: 1 ½ cup gazpacho; 2 cups salad

Organic Budget Tips:
1) Steer clear of purchasing boxed quinoa. Go to the bulk section and save by just about ½.

2) Buy local. Get to know your farmers and ask questions. Often they are not certified organic but do not use harmful pesticides, practice sustainable farming methods, and do not treat their soil with artificial fertilizers.

Love to Your Body
Quinoa (keen-wah) is a great source of protein, magnesium, fiber, and is gluten-free. This super grain has been around for 5,000 years and is full of phytonutrients, antioxidants AND can help balance your blood sugar. For vegetarians this is an excellent source of complete protein. At a whooping 16.2% quinoa contains more protein than any other grain out there (to compare: rice has 7.5%). This recipe is quick and easy and is packed with goodness for your body.