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| Jicama-Lime Salad |
"I threw this together one afternoon after having purchased a jicama and some limes. It turned out to be a nice, fresh, and unexpectedly tasty healthy salad! I knew that jicama is often prepared with lime, but throw in the coconut and pineapple; delicious!"
Ingredients :
- 2 cups water
- 1 cup quinoa, rinsed and drained
- 1/4 teaspoon salt
- 1 large jicama, peeled and diced
- 1 cup sweetened shredded coconut
- 1 cup diced pineapple
- 3/4 cup golden raisins
- 3/4 cup diced sweet onion
- 2 limes, zested and juiced
- 1/4 cup chopped fresh cilantro
- 1/2 jalapeno pepper, chopped
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H25M |
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- 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.
Notes :
- 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.
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