Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
45 mins
Total Time:
1 hr 25 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
Cook's Note:
I used pineapple to sweeten the salad, however, I think mango would be a delicious substitute as well.
The quinoa can also be cooked in chicken stock.
Nutrition Facts (per serving)
325
Calories
6g
Fat
65g
Carbs
7g
Protein
