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
- 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
Instructions
- 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.
- 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.