Not only an edible work of art, this quinoa bowl yields a refreshing bonus: a glassful of antioxidant-rich coconut water to pair with all that strawberry, kiwi, and banana.
Soak coconut in water for 2 minutes. Using a hammer and screwdriver, punch a hole into the eye of the coconut. Drain water into a bowl and reserve for separate use. Using a hammer or the back of a cleaver, tap around the perimeter of the coconut until it forms a crack and splits open. Spoon ¼ cup of quinoa into both coconut halves. Surround with kiwi, banana, and strawberries. Top with coconut flakes, macadamia nuts, and honey.