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!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

325 calories; protein 7g 14% DV; carbohydrates 65.3g 21% DV; fat 5.5g 9% DV; cholesterolmg; sodium 148.5mg 6% DV. Full Nutrition