Jicama-Lime Salad

My bread machine makes a hearty loaf of white bread with cottage cheese that the kids adore. I have also used cottage cheese that is nonfat.

Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 2 cups water
  2. 1 cup quinoa, rinsed and drained
  3. ¼ teaspoon salt
  4. 1 large jicama, peeled and diced
  5. 1 cup sweetened shredded coconut
  6. 1 cup diced pineapple
  7. ¾ cup golden raisins
  8. ¾ cup diced sweet onion
  9. 2 limes, zested and juiced
  10. ¼ cup chopped fresh cilantro
  11. ½ jalapeno pepper, chopped
  12. salt and ground black pepper to taste

Instructions

  1. 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.
  2. Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  3. 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.
  4. Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.
  5. I used pineapple to sweeten the salad, however, I think mango would be a delicious substitute as well.
  6. The quinoa can also be cooked in chicken stock.

 

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