Tropical Quinoa Salsa Salad Food

TROPICAL QUINOA SALSA SALAD

Tropical Quinoa Salsa Salad image

I just added this recipe to my lunch menu. They loved it. I hope you do too!

Provided by Anthony

Categories Salad Grains Quinoa Salad Recipes

Time 1h45m

Yield 12

Number Of Ingredients 19

Ingredients

1 ½ cups water
¾ cup quinoa
1 ⅓ cups cubed seeded watermelon
1 cup sliced red bell pepper
1 cup sliced cucumber
¾ cup sliced red onion
1 small mango - peeled, seeded, and chopped
¼ cup drained pineapple tidbits, juice reserved
1 bunch cilantro leaves, chopped, a few leaves reserved for garnish
Dressing:
3 tablespoons white wine vinegar
3 tablespoons honey
2 tablespoons reserved pineapple juice from the can
2 tablespoons lime juice
3 cloves garlic, minced
¼ cup canola oil
salt and ground black pepper to taste
4 slices lime
1 jalapeno pepper, thinly sliced

Steps:

Bring water and quinoa to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Refrigerate until cold, about 1 hour.
Stir cooled quinoa, watermelon, bell pepper, cucumber, red onion, mango, pineapple, and chopped cilantro leaves together in a large bowl.
Whisk wine vinegar, honey, pineapple juice, lime juice, and garlic together in a small bowl; drizzle in canola oil, whisking constantly. Pour dressing over quinoa mixture; toss gently to combine. Place salad in a serving bowl; garnish with lime slices, jalapeno slices, and reserved cilantro leaves.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 18.3 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 18.7 mg, Sugar 9.2 g

TROPICAL QUINOA SALAD

Tropical Quinoa Salad image

Good for you, and tastes good too! Sweet dried fruits and coconut complement nutritious quinoa in this chilled side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

1 cup uncooked quinoa
2 cups water
1 bag (6 oz) dried pineapple, chopped (about 1 cup)
1 bag (5 oz) dried mango, chopped (about 1 cup)
1 bag (2 oz) chopped macadamia nuts (about 1/2 cup)
1/2 cup sweetened dried cranberries
2 tablespoons orange marmalade
1/4 cup orange juice
1/4 cup flaked coconut
10 leaves Bibb lettuce

Steps:

In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover; cook 10 to 15 minutes or until water is absorbed.
Meanwhile, in large bowl, mix remaining ingredients except coconut and lettuce. Stir in quinoa. Cover; refrigerate at least 1 hour or until serving time.
Sprinkle coconut in ungreased heavy skillet. Cook over medium-low heat 6 to 10 minutes, stirring frequently until browning begins, then stirring constantly until light brown. Cool.
To serve, spoon 1/2 cup salad onto each lettuce leaf; sprinkle with toasted coconut.

Nutrition Facts : Calories 250, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 27 g, TransFat 0 g

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