Jicama-Lime Salad recipe
All Recipes Salad Vegetable Salad RecipesIngredients
- 2 cups water 1 cup quinoa, rinsed and drained ¼ teaspoon salt 1 large jicama, peeled and diced 1 cup sweetened shredded coconut 1 cup diced pineapple ¾ cup golden raisins ¾ cup diced sweet onion 2 limes, zested and juiced ¼ cup chopped fresh cilantro ½ jalapeno pepper, chopped salt and ground black pepper to taste
Nutrition Info
- 324.5 caloriescarbohydrate: 65.3 gcholesterol: : -fat: 5.5 gfiber: 14.7 gprotein: 7 gsaturatedFat: 3.5 gservingSize: -sodium: 148.5 mgsugar: 24.2 gtransFat: : -unsaturatedFat: : -
Directions Jicama-Lime Salad
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.